Pro Tips
**Chef's Tips & Troubleshooting:**
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Siopao Asado
Made with sugar, pouch dry yeast, all purpose flour and baking powder — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Simmer the Asado filling by heating the shortening in a pan
- Saute the garlic and onions
- Put-in the pork and cook until the color of the outer part turns light brown
- Add in the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for 5 minutes.
- Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes thick. Set aside.
- Make the dough by placing warm water in a bowl then add the yeast and sugar and mix well. Leave the mixture for 10 to 15 minutes
- In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-sugar-water mixture then mix well (bubbles should have formed on top by then).
- Knead the combined mixture until the texture of the dough becomes fine. Let the dough rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
- Knead the dough again then cut into individual slices (this will be the dough per individual siopao).
- Flatten the dough until a round shape is formed using a rolling pin.
- Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
- Place the siopao in a steamer and steam for 15 minutes.
- Serve hot with Panlasang Pinoy Siopao Sauce.
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Pro Tips & Troubleshooting
- Score the pork skin in a crosshatch pattern for maximum crispiness without cutting into the meat.
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Add fish sauce gradually and taste as you go — it is saltier than regular salt.
- Blot the pork surface dry with paper towels before frying to ensure a crackling-crisp skin.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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