asado, buns, Filipino, oyster sauce, pork, pork asado, siopao, steamed, white vinegar. Through various trials and error, I finally able to come up with a recipe that yields a soft and spongy siopao with a delicious pork asado filling
Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Knead the dough again then cut into individual slices (this will be the dough per individual siopao)
If you’re a Filipino, siopao or salapao may easily come to mind with pork asado. Just like the latter, it is marinated in soy sauce and garlic, among others
I was inspired by the smell and taste of pork asado, the filling that I like in my siopao. Rice was cooking, slowly taking in the different sauces that made up the liquid, the tender pork cubes (YES EVERYONE I’M POSTING PORK AGAIN
Siopao Savory Filling (Pork Asado). I made a pork asado filling that worked beautifully, but you could make any filling that you want to, sweet or savory
Siopao (Char Siu Pao). Asado Buns . light soy sauce. A caramelized sauce is what we are aiming for so don't add too much liquid at once as it will dilute the flavour
I’ve tried all of these methods but my favorite way to go is simmering the chicken parts (in this recipe, drumsticks) in a concoction of water, vinegar, soy sauce and some spices so they’re thoroughly cooked before coating them in batter, then deep fry them afterwards in hot oil till golden brown and crispy
¼ cup oyster sauce. ¼ cup sweet chili sauce (a condiment sold in most grocery stores). Season with oyster sauce, soy sauce, sweet chili sauce, salt, and pepper
Pork AsadoSiopao (Steamed Buns). If you don’t have microwave oven, use a small sauce pan or pot and warm the milk over low heat on the stove, stirring constantly
For my Taco Pao I decided to make it asado style because the siopao back home is usually filled with such and to add a more Mexican twist to it not just the taco concept I had used some chillies and thinly sliced cabbages
