Steamed Pork Siopao Buns with Sweet Asado Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Soft, fluffy steamed buns filled with savory-sweet pork asado, a classic Filipino snack perfect for any time of day. This filipino-inspired pork ready in about 130 minutes pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 2 tbsp vegetable oil
• 1 tsp baking powder
• 1 pound pork shoulder, diced
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 3 cloves garlic cloves, minced
• 1 small onion, finely chopped
• 1/2 cup water
• 1 tbsp cornstarch
• 1 tsp sesame oil

Instructions

1. Step 1: In a small bowl, dissolve 2 tsp active dry yeast and 1 tbsp sugar into 1 cup warm water (105-110°F). Let sit for 10 minutes until foamy.
2. Step 2: In a large bowl, combine 3 cups all-purpose flour, 1/4 cup sugar, and 1 tsp baking powder. Add the yeast mixture and 2 tbsp vegetable oil. Knead for 10 minutes until smooth and elastic. Cover with a damp cloth and let rise for 1 hour or until doubled in size.
3. Step 3: While dough rises, heat 1 tsp sesame oil in a skillet over medium heat. Sauté 3 minced garlic cloves and 1 finely chopped small onion until fragrant and translucent, about 3 minutes.
4. Step 4: Add 1 pound diced pork shoulder and cook until browned, about 7 minutes. Stir in 1/4 cup soy sauce, 2 tbsp hoisin sauce, 2 tbsp brown sugar, and 1/2 cup water. Simmer for 20 minutes until pork is tender and sauce thickens.
5. Step 5: Mix 1 tbsp cornstarch with 2 tbsp water and stir into pork mixture to thicken further. Remove from heat and cool.
6. Step 6: Punch down the dough and divide into 12 equal pieces. Flatten each piece into a 4-inch circle. Place 2 tbsp pork filling in the center and pleat the edges to seal the bun.
7. Step 7: Place buns on parchment squares and steam in a bamboo or metal steamer over boiling water for 15 minutes until buns are puffed and soft. Serve warm.