Pork asado siopao are Filipino steamed buns filled with sweet-savory ground pork cooked down in soy sauce, oyster sauce, and hoisin. They take real time — about two and a quarter hours start to finish — but most of that is hands-off, and the result is eight substantial buns that work as a meal, not just a snack. If you have ground pork and a handful of pantry sauces, you’re most of the way there.
What makes this version work
Two things matter most here. First, the filling needs to cook long enough — 30 to 45 minutes of simmering — so the pork loses any raw, grainy texture and the sauce reduces into something sticky and concentrated. Rush that step and the filling tastes flat. Second, the liquid for the dough must be warm but never boiling; if it’s too hot it kills the yeast before the dough even comes together. Aim for the temperature of a warm bath. Get those two things right and the rest follows.
Common problems and fixes
- Buns turn grey or spotted after steaming: Water dripping from the lid onto the dough causes this. Wrap the steamer lid in a clean kitchen towel before putting it on — the cloth catches condensation before it falls.
- Dough doesn’t rise: Your yeast is likely old or the liquid was too hot. Proof the yeast first: dissolve it in the warm liquid with a pinch of sugar and wait 10 minutes. If it doesn’t foam, start with fresh yeast.
- Filling leaks out during steaming: The dough was stretched too thin at the edges, or too much filling was added. One tablespoon of filling per bun is enough. Pinch the seam firmly and place the bun seam-side down on the parchment.
- Buns are dense and chewy instead of fluffy: They were under-proofed. After shaping, let the filled buns rest 15 minutes before they go into the steamer — they should look slightly puffed.
- Sauce is too thin even after adding cornstarch: The cornstarch wasn’t fully dissolved before adding, or the heat was too low. Mix it with cold water until completely smooth, then stir it into the filling over medium-high heat and keep stirring until it visibly thickens.
Shopping notes
- Hoisin sauce: The most likely ingredient you won’t have on hand. In a pinch, use an extra tablespoon of oyster sauce plus a teaspoon of honey — skip the garnish on the flavor comparison, it’s not worth the extra dish.
- SAF dry yeast: Any active dry yeast or instant yeast works. Instant yeast can go straight into the flour without proofing, which saves a step.
- Margarine vs. butter: Either works in the dough. Margarine gives a slightly softer crumb; butter gives a bit more flavor. Use whichever you have open.
- Lean ground pork: Regular ground pork (not extra-lean) is fine and often cheaper. The extra fat renders into the sauce and adds body — just skim any excess grease before adding the cornstarch.
Keeping and reheating
Cooked siopao keep in the fridge for up to 3 days in an airtight container. To reheat, steam them for 5 to 6 minutes — microwaving works in a pinch (wrap each bun in a damp paper towel, 45 seconds on high) but the texture suffers. For longer storage, freeze baked buns individually wrapped in plastic, then bagged; they’ll keep for up to 2 months. Steam from frozen for 10 to 12 minutes without thawing first. The uncooked filling can also be made ahead and refrigerated for up to 2 days before assembling.
Pork Asado Siopao – Soft Filipino Steamed Buns
Equipment
Ingredients
Pork Asado Filling
- 1–2 tablespoons neutral oil - vegetable or canola, for sautéing
2 tablespoons Hoisin sauce - 30 ml
Dough
- 2 ¼ teaspoons dry yeast - instant ; 7 g, one standard packet
- ¾ cup whole milk - 180 ml
Instructions
Make the Filling
- Heat 1–2 tablespoons of neutral oil in a large skillet or wok over medium heat. Sauté the minced garlic and onion for 2–3 minutes until fragrant and softened.1–2 tablespoons neutral oil, 3 cloves garlic, 1 medium onion
- Add the ground pork and break it up with a spatula. Cook over medium-high heat for 5–7 minutes, stirring frequently, until the pork is no longer pink and has turned a light golden colour.2 ¼ pounds ground pork (minced pork)
- Stir in the oyster sauce, soy sauce, hoisin sauce, black pepper, sugar, and ¼ cup (60 ml) water. Reduce heat to low, cover partially, and let it simmer, stirring occasionally.½ cup soy sauce, 3 tablespoons oyster sauce, 2 tablespoons Hoisin sauce, ½ cup sugar (white sugar), 1 teaspoon ground black pepper, ¼ cup water
- While the filling simmers, dissolve the cornstarch in ¼ cup (60 ml) of cold water and stir until smooth. Set aside.3 tablespoons cornstarch, ¼ cup water
- Continue simmering for 30–45 minutes total, stirring every 10 minutes. If the sauce reduces too quickly and the pan looks dry, add 2–3 tablespoons of water at a time. The filling is ready when the pork is very tender and the sauce is dark, glossy, and reduced.
- Give the cornstarch slurry a quick stir (it settles), then pour it into the filling while stirring constantly. Cook for 1–2 minutes until the sauce thickens and coats the pork. Remove from heat and let the filling cool completely before assembling — hot filling will kill the yeast in the dough.3 tablespoons cornstarch, ¼ cup water
Prepare the Dough
- In a large mixing bowl, whisk together 2 cups (250 g) of the flour, the instant dry yeast, salt, and sugar until evenly combined.4 cups all purpose flour (plain flour Australia and UK), 2 ¼ teaspoons dry yeast, 1 teaspoon salt, ¼ cup sugar (white sugar)
- In a small saucepan, combine the milk, water, and margarine or butter. Heat over low heat until the butter melts and the liquid reaches approximately 110°F / 43°C (warm to the touch but not hot). Do not let it boil — temperatures above 130°F / 54°C will kill the yeast.¾ cup whole milk, ¾ cup water, ¼ cup margarine
- Make a well in the flour mixture. Add the beaten egg and the warm liquid mixture. Stir with a wooden spoon until a shaggy dough forms. Gradually add the remaining 2 cups (250 g) of flour, mixing until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, soft, and elastic. Shape into a ball, place in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and let rise in a warm spot for 30 minutes until roughly doubled in size.4 cups all purpose flour (plain flour Australia and UK), 1 medium eggs
Assemble and Steam
- Punch down the risen dough and turn it out onto a lightly floured surface. Knead briefly for 1–2 minutes. Divide the dough into 8 equal pieces (use a kitchen scale for evenness — each piece should be about 95–100 g). Roll or press each piece into a circle roughly 4–5 inches (10–12 cm) in diameter, keeping the centre slightly thicker than the edges.4 cups all purpose flour (plain flour Australia and UK)
- Place 2–3 heaping tablespoons of cooled filling in the centre of each dough circle. Gather the edges up and around the filling, pleating as you go, then pinch and twist the top firmly to seal. Place each bun seam-side down on a small square of parchment paper.
- Arrange the sealed buns in your steamer basket, leaving at least 2 inches (5 cm) between each bun to allow for expansion. You will likely need to steam in 2–3 batches depending on your steamer size.
- Bring about 1 litre of water to a rolling boil in the pot beneath your steamer. Place the steamer basket over the boiling water, cover tightly, and steam for 15 minutes over medium-high heat. Do not open the lid during steaming. When done, turn off the heat and let the buns sit in the covered steamer for 2 minutes before removing — this prevents the buns from collapsing due to sudden temperature change.
Notes
Nutrition
FAQ
Can I use a different protein instead of ground pork?
Ground chicken works well as a direct swap, but cook it to an internal temperature of 165°F (74°C) and make sure no pink remains. Ground turkey is another option with the same safety requirement; both absorb the soy-hoisin sauce well and the cooking time stays roughly the same.
Do I need a bamboo steamer, or will any pot work?
Any large pot with a tight-fitting lid and a steamer rack or insert works fine. Place the buns on small squares of parchment paper so they don’t stick to the rack, and make sure the water level stays below the rack throughout cooking — check it after the first 15 minutes.
Can I make the dough the night before?
Yes — after the first knead, cover the dough tightly and refrigerate it overnight instead of letting it rise at room temperature. Take it out 30 minutes before you plan to shape the buns so it relaxes and becomes easier to work with.
What to cook next
- Crispy Pork Dumpling Delight
- Savory Pork Noodle Stir-Fry
- Authentic Szechuan Dan Dan
- Spiced Pork Mince Flatbreads
