Siopao Asado ( Pork Steamed buns )

Ingredients :

For the dough

You can use pao mix : if you use this mix fallow the directions on the label at the back of the packet.

5 cups flour

1 packet dry yeast

½  cup sugar

1 ¼  tbsp   baking powder

6 tbsp shortening or soften butter

2 cups warm water

2 ½ tbsp sugar (for the yeast )

Asado filling

2 lbs pork butt (cut into small cubes )

2 bay leaves

2 star anise

Salt and pepper to taste

1 cup sugar

1 head onion chopped

4 cloves garlic minced

2 tbsp Oyster sauce      

2 tbsp corn starch ( diluted in 3 tbsp water ) for thickening

Procedures:

In a cup of warm water dilute the yeast and 2 ½  tbsp sugar, then let it stand until the yeast rise set aside. Mix the flour , sugar, baking powder , warm water and shortening.

Then add the yeast mixture  be sure that it rise up already ( looks bubbly on top ).  Then prepare to knead add some flour on any board your going to use to avoid it from sticking. After kneading set aside and cover with saran wrap let it stand for at least an hour to make the dough rise some more. After an hour knead the dough a little more and make a big roll so you can cut them to a smaller round dough.  Each pieces cut will be flatten and then it’s ready for the filling. While holding the flatten dough put some asado mixture in the middle and close it by holding the ends together and twist it. Then put some wax paper on the twisted side to secure and protect the siopao from sticking. Lastly steam siopao buns for about 15 mins. Serve hot. 

For the sauce on the side:

You’ll need:

1 cup beef stock

¼  cup soy sauce
2 tbsp oyster sauce

2 tbsp corn starch ( diluted in water )

½  cup brown sugar ( you can add more if you want some more sweetness on your sauce )

In a sauce pan boil the water  add the sugar ,oyster sauce and  soy sauce. When sugar is diluted add the corn starch to thicken the sauce, continue stirring to blend well let it boil in a low heat for 2 min. Add this to your siopao to enhance the flovor.