Siopao Pork Asado Recipe Panlasang Pinoy: Fluffy Buns With Sweet Savory Filling

I developed this recipe after testing multiple versions in my small Boston kitchen, perfecting both the filling and dough. The pork asado achieves a balance of savory and sweet that defines authentic Filipino flavor.

What sets this apart is the steam-baking method for the buns, creating that signature soft, fluffy texture. The filling cooks down to a rich, sticky consistency that stays perfectly contained within each bun.

You’ll end up with pillowy white buns enclosing tender pork pieces in a glossy, caramelized sauce. The contrast between the soft bread and rich filling makes each bite satisfying.

This version stays true to the classic while being achievable in home kitchens. The process takes patience but delivers professional results.

Ingredients for Siopao Pork Asado Recipe Panlasang Pinoy

Pillowy buns and rich filling start with these pantry and fresh ingredients.

The pork shoulder is key here—look for well-marbled cuts at your butcher or Whole Foods. I always grab mine from Costco for big batches. The soy sauce should be Filipino brands like Silver Swan or Datu Puti if you can find them (Asian markets carry them). Brown sugar adds that signature sweetness, so don’t swap it for white. Star anise and bay leaf give the filling its authentic depth—skip the powdered versions.

No pork shoulder? Pork belly works but stays fattier. Out of brown sugar? Coconut sugar at a 1:1 ratio. The tomato sauce can be swapped for ketchup in a pinch (yes, really—it’s a common Filipino trick). For the dough, bread flour instead of all-purpose gives a chewier bun. Milk can be any kind, but whole milk makes the softest dough. If you’re out of yeast, check the date—old yeast won’t rise.

Filling keeps in the fridge for 5 days or freezes for 3 months. The buns are best fresh but can be reheated in a steamer. I make extra filling and freeze it in portions—perfect for quick siopao whenever the craving hits (and it will).

Step-by-Step Instructions for Siopao Pork Asado

Here’s the method. Simple steps, authentic flavors, perfect every time.

Step 1: Simmer the Pork Shoulder Filling to Perfection

In a pot, combine the 1.5 lb Pork Shoulder, 0.5 cup Soy Sauce, 0.5 cup Brown Sugar, minced 6 cloves Garlic Cloves, finely chopped 1 whole White Onion, 0.25 cup Tomato Sauce, 2 pieces Star Anise, and 1 whole Bay Leaf. Add enough water to cover the pork by 1 inch.

Bring to a boil, then reduce heat to medium-low. Simmer for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce thickens to a syrupy consistency. You’ll know it’s ready when the pork shreds easily and the sauce coats the back of a spoon.

Discard the star anise and bay leaf. Drain the pork, reserving 1 cup of the sauce to mix back in later. Shred the pork finely with two forks—this ensures every bite is packed with flavor.

Step 2: Activate the Yeast and Mix the Dough

Warm the 0.75 cup Milk to 110°F—it should feel warm but not hot to the touch. In a small bowl, combine the milk, 0.25 cup Granulated Sugar, and 2.25 tsp Instant Yeast. Let it sit for 5-10 minutes until foamy. This tells you the yeast is active and ready to work.

In a large mixing bowl, combine the 3 cups All-Purpose Flour and 1 tsp Salt. Make a well in the center and add the yeast mixture, 1 whole Large Egg, and 0.25 cup Unsalted Butter softened to room temperature. The butter should be soft enough to leave a slight indent when pressed but not melted.

Mix with a wooden spoon until a shaggy dough forms. It’ll be sticky—that’s normal. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked lightly with a finger.

Step 3: Let the Dough Rise and Shape the Buns

Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size. I like to turn on my oven to 100°F for 1 minute, then turn it off and place the bowl inside—this creates the perfect rising environment.

Once doubled, punch down the dough to release the air. Divide it into 12 equal portions (about the size of a golf ball). Roll each portion into a smooth ball, then flatten into a 3-inch circle. Place a spoonful of the pork filling in the center of each circle.

Pinch the edges of the dough together to seal the filling completely. Roll each filled bun between your palms to smooth the seams, then place them on a parchment-lined baking sheet, seam-side down. Cover again and let rise for another 30-45 minutes until puffy.

Step 4: Steam the Siopao Until Fluffy

Bring 2 inches of water to a boil in a large pot fitted with a steamer basket. Make sure the water doesn’t touch the basket. Place the buns in the steamer, leaving 1 inch of space between each for expansion.

Cover and steam over medium-high heat for 15-20 minutes. Check the water level halfway through and add more boiling water if needed. The buns are done when they’ve expanded significantly and feel light and spongy to the touch.

Turn off the heat and let them sit in the steamer for 5 minutes to finish setting. Serve warm, with extra reserved pork sauce on the side for dipping if desired. Each bite should deliver soft, fluffy dough with a sweet-savory pork filling.

Make-Ahead Tips for siopao pork asado recipe panlasang pinoy

Prep Filling Ahead

The pork asado filling can be made 2-3 days in advance and stored in an airtight container in the fridge. I always make extra because the flavors deepen overnight as the star anise and soy sauce meld together. 💡

Dough Prep Strategy

You can prepare the dough the night before and let it rise slowly in the fridge for up to 12 hours. Just bring it to room temperature for 30 minutes before shaping. This actually improves the texture, giving you that perfect fluffy consistency.

Freezing Unbaked Buns

Shape and fill the buns, then freeze them on a tray before transferring to a freezer bag. They’ll keep for 1 month. When ready to cook, steam from frozen, adding 5-7 minutes to the cooking time. No need to thaw!

Reheating Cooked Siopao

Steam cooked buns for 5-7 minutes until heated through. For microwave reheating, wrap in a damp paper towel and heat on medium power for 1-2 minutes. The steam method keeps the texture much closer to fresh. ❄️

Sauce Storage

The reserved pork sauce freezes beautifully in ice cube trays. Pop out the cubes and store in a bag for up to 3 months. Perfect for quick dipping sauces or to moisten filling when reheating.

Pro Tip

I always test one bun first when reheating from frozen. This helps me adjust timing for my steamer. The filling stays juicy, and the dough regains that just-steamed softness every time.

Frequently Asked Questions