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Hopiang Baboy Recipe (Hopia with Pork-Flavored Filling)

Authentic Hopiang Baboy Recipe (Hopia with Pork-Flavored Filling)

Hopiang Baboy is a beloved Filipino-Chinese pastry featuring delicate, flaky layers of dough wrapped around a distinctive pork-flavored filling made with lard, creating a perfect balance of sweet and savory flavors in every bite. Though its name translates to "pork pastry," this snack gets its characteristic taste from pork oil rather than meat, showcasing the culinary ingenuity of Fujianese immigrants who introduced it to the Philippines in the early 20th century. Similar to moon cakes but uniquely Filipino, these hand-held treats are an essential part of Filipino merienda (snack time) culture and are often enjoyed with coffee or tea.
Cultural Background
Hopiang Baboy (豬肉餅), literally meaning "pork pastry," is a Filipino adaptation of Chinese flaky pastries. Despite its name, it doesn't contain actual pork meat but gets its distinctive flavor from pork lard. Originally introduced by Fujianese immigrants in the early 20th century, it has become a beloved Filipino snack, similar to moon cakes but with its own unique characteristics.
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Prep Time 1 hour
Cook Time 30 minutes
Resting Time 35 minutes
Total Time 2 hours 5 minutes
Course Dessert, Snack
Cuisine Chinese, Filipino
Servings 12 pieces
Calories 320 kcal
Difficulty Intermediate

Equipment

  • Stand mixer or large mixing bowl (Para sa pagmasa ng dough)
  • Rolling pin (Pambaklas ng masa)
  • Pastry cutter or sharp knife (Pamputol ng dough)
  • Baking sheets (Panghorno)
  • Pastry brush (Para sa egg wash)
  • Fork (Panbutas sa ibabaw ng hopia)
  • Measuring cups and spoons (Panukat)
  • Strainer [Salaan]
  • Spatula (Panghalo)
  • Heavy-bottom pan (for filling)
  • Oven thermometer (for accurate temperature)

Ingredients
 

For the Flaky Dough (Panlabas na Masa)

  • 4 cups all-purpose flour 500g
  • 1 teaspoon salt 5g
  • 1 cup vegetable oil 240ml
  • 1 cup water 240ml, room temperature

For the Roll-in Fat Layer (Panloob na Pasta)

  • 3 cups all-purpose flour 375g
  • 1 cup lard or butter 240g
  • 1 cup sugar 200g

For the Pork Filling (Palaman)

  • 200 g pork skin Balat ng baboy
  • ½ cup onion finely chopped (Sibuyas)
  • 1 tablespoon garlic minced (Bawang)
  • ¾ cup all-purpose flour 95g
  • 1 teaspoon salt 5g
  • ¾ cup white sugar 150g
  • ¼ cup pork oil or cooking oil 60ml
  • ½ cup evaporated milk 120ml
  • 1 cup water 240ml

For the Finish

  • 1 egg yolk beaten (Untuk pamahid)
  • 2 tablespoons sesame seeds Binhing sesame

Instructions
 

  • Take all ingredients out of the refrigerator 30 minutes before starting to reach room temperature.
  • Sift 4 cups flour through a strainer into a large mixing bowl. Create a well in the center and add 1 cup water, 1 teaspoon salt, and 1 cup vegetable oil. Mix gently with a spatula until just combined. Knead to form a ball, place in a greased bowl, cover with a clean cloth, and let rest for 30 minutes.
  • Mix 3 cups flour, 1 cup sugar, and 1 cup lard in a separate bowl until it becomes a smooth paste. Set aside.
  • Roll the rested dough on a lightly floured table into a 1-inch thick rectangle. Trim edges to make clean lines. Spread the paste mixture over ⅔ of the dough, leaving one-third uncovered. Fold the uncovered part over the center, then fold the remaining third on top, like folding a letter. Roll back to original size and repeat this folding two more times. Let rest for 5 minutes.
  • For the filling, heat ¼ cup pork oil in a pan. Add ½ cup chopped onions and 1 tablespoon minced garlic, cook until fragrant. Add ¾ cup sugar and ¾ cup flour, mix well. Pour in ½ cup evaporated milk and 1 cup water. Keep stirring until mixture becomes dry and well-combined. Let cool completely.
  • Heat oven to 200°C (392°F). Cut the rested dough into two long pieces. Cut each piece into 6 equal parts. Roll each piece into a circle. Put one tablespoon of filling in the center, gather edges to make a ball, then flatten slightly and fold in half.
  • Place on a greased baking sheet. Brush tops with beaten egg yolk and sprinkle with sesame seeds. Poke holes on top with a fork. Bake for 25-30 minutes or until golden brown.
  • Let cool for 5-10 minutes before eating. Best served warm with coffee or tea. Store in an airtight container and eat within 4 days.
  • If you want to make crispy pork skin for extra flavor: Boil pork skin until soft, refrigerate overnight, cut into small pieces, fry until crispy, save the oil, and add the crispy bits to your filling mixture.

Tips from Lola's Kitchen

  • Keep ingredients at room temperature for best results
  • Don't overwork the dough to ensure flakiness
  • Rest periods are crucial for proper texture
  • Use real lard for authentic flavor
  • Chill the filling slightly for easier handling
  • Make extra filling to freeze for future use
 

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 7gTrans Fat: 1gSodium: 200mgFiber: 1gSugar: 12gVitamin C: 12mgIron: 51mg
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