Add the pork and mix it well until the colour changes. It usually’s lighter when stir-fried well.
Mixed in the oyster sauce, soy sauce, hoisin sauce, salt, pepper, sugar, and 1/4 cup water. Let it simmer. Stir occasionally.
While waiting for the meat to become tender, dissolve the corn-starch in a bit of water.
If the meat is not tender yet and there’s not much sauce in it, add a little water and let it cook more. This will usually take 30-45 minutes to get done.
Once the meat is tender and achieved a very nice colour, add in the corn-starch mixture to thicken the sauce. Then, turn off the heat and set it aside?
Dough Preparing Instructions:
In a mixing bowl, combine 2 cups flour, dry yeast, salt, and sugar.
On a separate pan, pour the milk, water, and margarine/butter; heat them all together but never boil. Just enough for the butter or margarine to melt. (In Manang Kusinera’s website, she usually heat this using her oven at a measured temperature, but I did mine by just guessing and through instincts)
Go back to the flour mixture, beat an egg and pour the preheated liquid mixture. Gradually add the remaining flour and mix all ingredients until you achieve a soft and elastic dough. Knead in a clean table covered with flour on top. Once the lumps are gone, place them in a bowl and cover for 30 minutes, this will allow the yeast to activate and make the dough fluffier.
Now let’s make siopao Asado!
Get the fluffy dough and knead once again. Cut into equal pieces. Flatten each piece with the help of a rolling pin (if available) or with the use of your bare hands. DO NOT flatten too much, or else it will be too thin for the filling.
In each flattened dough, scoop a tablespoon of filling and seal it by twisting the sides till you make a nice enclosure on top of it.
Line up your dough with fillings in a greased pan with a layer of wax paper to avoid your siopao sticking on your steamer plates.
Boil 1 litre of water and steam your siopao for 15 minutes.