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Siopao asado recipe made from scratch
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Siopao Pork Asado recipe with dough from scratch

Siopao is a well-loved snack in the Philippines. The Siopao Recipe was introduced to the Filipinos by Ma Mon Luk who has a very interesting story on the origin of this delectable sandwich.
Course Snack
Cuisine Filipino
Keyword Siopao
Prep Time 30 minutes
Cook Time 50 minutes
Steaming time 10 minutes
Total Time 1 hour 30 minutes
Servings 7 people
Calories 196kcal
Author Joost Nusselder
Cost $5



  • ¼ cup lukewarm water
  • 1 tsp yeast
  • cups all-purpose flour (more for dusting)
  • ¼ cup sugar
  • ½ cup lukewarm milk
  • a pinch of salt

Asado filling:

  • 1 tbsp vegetable oil or you can use lard
  • 1 lbs pork sliced into small cubes
  • 1 tbsp garlic minced
  • ½ white onion diced
  • 2 tbsp soy sauce
  • tbsp oyster sauce
  • ½ tbsp hoisin sauce
  • 2 tbsp white sugar
  • 1 tbsp corn starch (dissolved into 2 tbsp water)

Separate filling:

  • 2 eggs hard boiled red shelled or Salted eggs *optional, but very delicious*


Siopao pork asado filling recipe

  • Over medium heat, heat a pan. Once the pan is hot, add in the oil.
  • Add and saute the garlic until fragrant. Then, add onions and saute it until translucent, about 1 minute.
  • Add the pork cubes and mix them with garlic and onions. Let it cook until they are no longer pink in color.
  • Stir in soy sauce, oyster sauce, hoisin sauce, and sugar. Mix it until well combined. Simmer until the sauce thickens up a bit.
  • Now, pour in the cornstarch mix and stir. Simmer it for 5 minutes. Remove from heat while you prepare the dough for the siopao buns.

Siopao dough recipe

  • Dissolve the sugar in the lukewarm water.
  • Proof the yeast with warm milk and wait for few mins or until bubbles form. Proofing is to sprinkle the yeast over the surface of the milk and tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty.
    Proofing the yeast
  • Then stir to combine your milk-yeast mixture and water-sugar mixture.
  • Add flour to the mixture little by little until the 1 1/2 cups are fully dissolved.
  • Roll out the dough on a floured surface and knead.
    Kneeding dough on a flat surface
  • Slowly add in more flour as needed until you form a nice consistency.
  • Then form it into a ball.
  • Place the dough in an oiled container then covered it with a moist towel and place it in an airless area. Let it rise for 30-45 mins. After 45 mins, punch the dough to let the air out then knead the dough for at least 2 mins.
    Dough ball in an oiled bowl
  • Then again, let it rest for 5-10 mins (make sure you cover it with the moist towel again)
  • Then divide it into 8-10 pcs or depending on how big you want them.
    Divide the dough into 8 to 10 pieces

Form the balls:

  • Now to form a ball: using a roller pin, flatten each individual ball then place the filling in the middle. I usually flatten the patties first to insert hard-boiled eggs in the center. (I divide one boiled egg into four) before I form it into a ball. But again, the hard-boiled or salted eggs are optional.
    Filipino Siopao bun filling
  • Seal each piece of dough into a ball by just joining the ends.
  • Place each dough ball in a 2 inch by 2-inch wax paper.
  • Then let it rise for 30mins again and steam each batch for 15-20 mins.
    Siopao buns on wax paper ready to be steamed
  • Serve with any kind of Pancit.
    Filipino pork asado siopao steamed buns with sauce



Calories: 196kcal