Step 1

In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.

Step 2

Add pork and cook, turning as needed, until lightly browned.

Step 3

Add 2 cups of the water, soy sauce, oyster sauce, sugar, and star anise. Stir until well-dispersed. Bring to a boil, skimming scum that may float on top.

Step 4

Lower heat, cover, and continue to cook for about 1 hour or until meat is fork-tender. Add more water in half cup increments as needed to maintain 1 1 /2 cups liquid.

Step 5

With a slotted spoon, remove pork from the pot and let cool to touch. Using two forks, shred meat.

Step 6

Remove about 1 cup of the braising liquid and set aside. Return shredded meat to pot and bring to a boil.

Step 7

In a bowl, combine cornstarch and bout 1/4 cup water. Stir until smooth and cornstarch is dissolved. Add half of the cornstarch slurry to the pot of meat and stir to distribute. Continue to cook for about 1 to 2 minutes or until thickened. Remove from pan and allow to cool.

Step 8

In a saucepan over medium heat, combine the reserved 1 cup braising liquid and the remaining half of the cornstarch slurry. Bring to a boil, stirring regularly, for about 2 to 3 minutes or until thickened. This well be the siopao sauce.

Step 9

In a bowl, combine milk, yeast, the 2 tablespoons sugar, and salt. Stir well until dissolved. Let stand for about 5 to 10 minutes or until the mixture is foamy.

Step 10

In a large bowl, combine flour, the 100 grams sugar, baking powder, and vegetable oil. Mix well. Add a few drops of lime juice into the flour mixture.

Step 11

Add yeast mixture to the flour mixture. Mix together until it forms a dough. Continue to mix and knead until the dough is smooth and no longer sticky.

Step 12

Cover with a clean kitchen towel and allow to rise in a warm place for about 2 hours or until double in size.

Step 13

Remove the dough from the bowl, place on a clean work surface, and form into a long log.

Step 14

With a knife, cut the dough into 10 equal size pieces and then form each piece into smaller balls. Cover the dough with a clean kitchen towel and allow to rise for about 30 minutes.

Step 15

On a clean working surface, place one piece of dough, and with a rolling pin, roll out into about 4 to 5-inch diameter, making sure to get edges thinner than the center.

Step 16

Place about a tablespoon of the meat filling in the center.

Step 17

Gather the edges of the dough, pleat around the filling, and twist to fully secure. Place bun on a piece of parchment or wax paper. Repeat with remaining dough and filling.

Step 18

Arrange prepared buns in a single layer on a flat baking sheet, cover with a kitchen towel, and allow to rise again for another 10 minutes.

Step 19

In a steamer, place buns in a single layer, an inch-apart. Add about 2 tablespoons of vinegar to the steaming water (for whiter buns).

Step 20

Steam buns on low heat for about 15 to 20 minutes. Keep the lid on for about 3 to 5 minutes to prevent the buns from deflating.

Step 21

Remove from steamer and serve with the asado sauce.