" PORK ASADO SIOPAO "

Dough:
2 1/2 cups All Purpose Flour
1 c. Warm water
2 tsp yeast
1/4 cup + 2 tsp sugar
1/2 tsp baking powder
3 tsp vegetable oil
1/2 tsp salt
ASADO Filling:
1/2 kl Pork Loin, cut into small pieces
2 tbs soy sauce
2 tbs hoisin sauce
2 tbsp brown sugar
2 tbsp cornstarch, (dissolved in 1/4 c. water)
3 gloves garlic, minced
1 tbsp vegetable oil
2 tbsp oyster sauce
Asado Filling:
In a pan, heat oil then saute garlic. Add meat then cook until light brown. Add soy sauce, oyster sauce, water
and sugar then simmer for an hour or until becomes really tender. Add more water if necessary. Add hoisin
sauce and dissolved cornstarch then stir cook until thickens. Remove from heat then set aside.
For Dough:
In a mixing bowl put yeast and 2 tsp sugar in (40'C) warm water, stir to dissolve the yeast. Set aside for 20
minutes.
In a seperate bowl, whisk all purpose flour, baking powder, salt and 1/4 cup sugar together. Pour the flour
mixture into the yeast water, add the oil and mix until well blended. Knead the combined mixture until smooth,
cover and set aside for 20 mins or until the dough doubles in size. After the dough has risen, knead it again
for 1 min. to remove any air. Set it aside in warm place with over fir 30 minutes.
Cut the dough into 8 equal sized piece and form each into a ball. Put dough balls on a floured cutting board
and flatten using rolling pin on your palm.
Scoop enough filling in the middle of each dough then seal on top. Place wax paper underneath of each
dough then steam for 29 minutes. Served with siopao sauce.
For Sauce:
2 c pork or chicken broth
1/4 c onion, chopped
3 tbsp sugar
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 1/4 tsp salt
1 tsp garlic ,minced
1/4 tsp ground pepper

1 pcs star anise

Mix all in a saucepan; let boil and simmer for 5 mins; strain. Dissolved 2-3 tbsp cornstarch with a small
amount of water and add to the broth mixture. Cook till thickened..