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Deal Chấn Động
Deal Chấn Động
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Monday 03 August 2026 14:15:00 GMT
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Filipino Siopao Asado Ingredients Asado filling 500g pork belly, diced 3 cloves garlic, smashed 1 brown onion, finely chopped 2 tbsp peanut oil Sea salt 60ml (¼ cup) soy sauce 60ml (¼ cup) hoisin sauce 2 tbsp caster sugar 1 tbsp oyster sauce 250ml (1 cup) chicken stock 2 bay leaves 1 tsp freshly ground black pepper 1tbsp cornflour (cornstarch) 40ml (2 tbsp) water Dough 500g (3⅓ cups) plain flour 60g caster sugar 7g (2¼ tsp) dry yeast 1 tsp baking powder 250ml (1 cup) warm water 2 tbsp peanut oil Method Step 1: Cook the filling Finely dice the pork belly and set aside. Finely chop the garlic and brown onion. Heat the oil in a heavy based saucepan over medium-high heat. Add the onion, season with some salt and cook for 2 minutes. Stir in the garlic and cook for a further minute. Increase the heat to high and add the pork. Cook, stirring, for 6-8 minutes, until browned. Add the soy sauce, hoisin, oyster sauce, sugar, chicken stock and bay leaves. Season with the black pepper and stir well to combine. Bring to a simmer, then reduce the heat to low. Cover and simmer gently for 40 minutes, until the pork is tender. Stir in the cornflour slurry and cook for 2 minutes, until thick. Transfer the mixture to a bowl or tray and set aside to cool. Step 2: Make the dough Combine the flour, sugar, yeast, and baking powder in the bowl of a stand mixer with the dough hook attachment. Add the water and oil, then mix on low speed until it comes together as a shaggy dough. Increase the speed to medium low and knead for 5 minutes, until a soft dough forms. Transfer to a lightly oiled bowl, cover and set aside to rise until doubled, about 1 hour. Step 3: Fill the buns Turn the dough out onto a clean surface and divide evenly into 15 portions. Roll each into a smooth round, then flatten out with a small rolling pin to about 12cm (4.7in) wide Place a tablespoonful of cooled pork filling in the centre of each round. Pull up the sides and pleat to seal in a circular pattern. Place each bun on a small square of baking paper and place in a large bamboo steamer, with a little space in between each to allow for spreading. Step 4: Steam and serve Place a wok half filled with water over medium-high heat and bring to a boil. Place the bamboo steamer with the lid on over the water. Steam the buns for 15 minutes until puffed and cooked through. Remove from the heat and rest the buns for 5 minutes before opening the lid #cooking #Recipe #pork #fyp
Filipino Siopao Asado Ingredients Asado filling 500g pork belly, diced 3 cloves garlic, smashed 1 brown onion, finely chopped 2 tbsp peanut oil Sea salt 60ml (¼ cup) soy sauce 60ml (¼ cup) hoisin sauce 2 tbsp caster sugar 1 tbsp oyster sauce 250ml (1 cup) chicken stock 2 bay leaves 1 tsp freshly ground black pepper 1tbsp cornflour (cornstarch) 40ml (2 tbsp) water Dough 500g (3⅓ cups) plain flour 60g caster sugar 7g (2¼ tsp) dry yeast 1 tsp baking powder 250ml (1 cup) warm water 2 tbsp peanut oil Method Step 1: Cook the filling Finely dice the pork belly and set aside. Finely chop the garlic and brown onion. Heat the oil in a heavy based saucepan over medium-high heat. Add the onion, season with some salt and cook for 2 minutes. Stir in the garlic and cook for a further minute. Increase the heat to high and add the pork. Cook, stirring, for 6-8 minutes, until browned. Add the soy sauce, hoisin, oyster sauce, sugar, chicken stock and bay leaves. Season with the black pepper and stir well to combine. Bring to a simmer, then reduce the heat to low. Cover and simmer gently for 40 minutes, until the pork is tender. Stir in the cornflour slurry and cook for 2 minutes, until thick. Transfer the mixture to a bowl or tray and set aside to cool. Step 2: Make the dough Combine the flour, sugar, yeast, and baking powder in the bowl of a stand mixer with the dough hook attachment. Add the water and oil, then mix on low speed until it comes together as a shaggy dough. Increase the speed to medium low and knead for 5 minutes, until a soft dough forms. Transfer to a lightly oiled bowl, cover and set aside to rise until doubled, about 1 hour. Step 3: Fill the buns Turn the dough out onto a clean surface and divide evenly into 15 portions. Roll each into a smooth round, then flatten out with a small rolling pin to about 12cm (4.7in) wide Place a tablespoonful of cooled pork filling in the centre of each round. Pull up the sides and pleat to seal in a circular pattern. Place each bun on a small square of baking paper and place in a large bamboo steamer, with a little space in between each to allow for spreading. Step 4: Steam and serve Place a wok half filled with water over medium-high heat and bring to a boil. Place the bamboo steamer with the lid on over the water. Steam the buns for 15 minutes until puffed and cooked through. Remove from the heat and rest the buns for 5 minutes before opening the lid #cooking #Recipe #pork #fyp
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