How to Make Gambas Al Ajillo (Garlic Shrimp)W is for Wansoy and How to Make Chicken Mami

How to Make Pork Asado Siopao

(Steamed Pork Buns)
BY J U N B E L E N ON F E B R U A R Y 1 3 , 2 0 1 3 2 3 C O M M E N T S

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My dad was far from romantic. I can count with the fingers of my hand the number of times I
remember him showing affection to my mom in front of me and my sisters. My mom would
tell stories about how he wooed her back in the day with occasional carry-outs
of mami [mah-mee] noodles and siopao [shoh-pou] two of her favorite things but he
never brought her flowers, never gave her gifts.
He never took me out to dinner, my mom would sometimes say. Fondly, of course. Without
a trace of regret.He never took me out to the movies, she would add which was true. She
loved the movies but the only time my dad took her for a movie date, as far as I can
remember, was when they went out to see John Travolta in Saturday Night Fever. They

brought me along that fateful night thats why I remember it so well. I was five or so back
then and smitten by Tony Maneros moves. The disco drama was the very first film I saw
and, because of it, I had dreams of cleft chins and mirror balls in my sleep for weeks.
He may not have wined and dined her and may not have showered her with I love yous
as far as I can tell but my mom didnt love my dad any less. They didnt love each other
any less. Theirs wasnt the perfect partnership but they stuck it out together for better and
for worse. For richer and for poorer. In sickness and in health. Fifty one years. They stayed
together fifty one years until death did them part.
Every now and then I ask myself if I tell Dennis I love him enough or if I tell him I love him
too often. Too often that the words begin to lose their meaning, their power. Ours isnt a
perfect partnership, too is there even such a thing? Weve been together six years now
and, as the years go by, I hope without ceasing that we can have what my mom and dad
had. For as long as we can have it.

Siopao is steamed pork buns. It is the Filipino version of the Cantonese char siu
bao [chahr shoo bou], which is a bun bao filled with barbecued pork char siu
either steamed or baked. Filipinos typically fill their siopao with pork, too, which can be potroasted asado [ah-sah-doh] or ground and shaped like meatballs bola-bola [bohlah boh-lah]. Paired with a steaming bowl of mami noodles, siopao is a popular
Filipinomerienda.

Pork Asado Siopao Recipe, makes 12 buns

Recipe adapted from Nora Dazas Lets Cook with Nora and Andrea Nguyens Asian
Dumplings
For the filling
3/4 pound pork butt or shoulder, cut into large cubes
1 medium onion, quartered
1/2 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon oyster sauce
1 star anise
1 teaspoon all purpose flour dissolved in 1 tablespoon water
For the dough
1 package active or instant yeast, about 2-1/4 teaspoon
1 cup lukewarm water
2 tablespoons canola oil, more for greasing a large bowl
3 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
Put pork, onions, water, soy sauce, brown sugar, oyster sauce, star anise in a saucepan
and cook over low heat until meat is fork tender, over an hour. Drain pork but do not discard
the sauce. Shred pork with a fork and set aside. Thicken sauce by whisking in flour and
water over medium heat. Whisk sauce until thickened, about one to two minutes. Set aside.

Put yeast in a small bowl and add water. Stir to dissolve the yeast. Add oil and stir together.
Set aside. Whisk flour, sugar, and baking powder together in a large bowl. Add yeast while
slowly stirring until a ragged but soft dough forms. Pat the dough together into a ball with
your fingers, transfer to a clean work surface and knead until the dough becomes smooth
and slightly elastic, about five minutes. Test the dough if it is done by pressing your finger
into it. The dough should spring back with a slight indentation remaining.
Grease a large bowl with canola oil. Place the dough in the bowl, cover the bowl with plastic
wrap, put it in a warm, draft-free place such as an oven and let it sit until the dough has
nearly doubled, about 1 to 2 hours. You can make the dough in advance but make sure to
cover the bowl well with plastic wrap and refrigerate. Let the dough sit at room temperature
before rolling it.
Divide dough in half and roll into a log. Divide log into six pieces, about 2-1/2 ounces each
piece. Roll each piece of dough into a ball and flatten gently in between your palms. With
your fingers, gently shape the dough into a disc the size of your palm with a small
bulge at the center, which the Chinese calls the belly.
Place a generous tablespoon of pork filling in the center of the dough, right on its belly.
Gently tug the edges of the dough toward the center to wrap the filling. Gather the edges
together and pinch the top to fully wrap the filling. Lay filled bun on a tray and cover with a
towel. Continue shaping and filling the rest of the dough. Set aside filled buns to rise for
about half an hour before steaming.
Cut 2-inch square pieces of parchment paper and use these to line the bottom of each bun
during steaming. Make sure that theres an inch space between buns inside the steamer.
Steam buns until done, about 15 to 20 minutes. Serve with asado sauce.
Buns can be steamed then frozen in ziploc bags. Reheat using a microwave or steamer.