Step 1

In a cooking pot, pour in and heat the cooking oil over medium heat.

Step 2

Add in the garlic and onions. Saute until soft and aromatic.

Step 3

Add in the pork. Cook until lightly browned.

Step 4

Pour in the soy sauce, the oyster sauce, and water and then bring to a boil. Simmer for 30 minutes or until pork is tender.

Step 5

Add in the sugar and the diluted cornstarch. Stir for 2 to 3 minutes or until the sauce thickens. Set aside.

Step 6

In a mixing bowl, add in the all-purpose flour mixture, baking powder, shortening (or vegetable oil), and then add in the diluted yeast mixture.

Step 7

Mix until a dough is formed and continue to knead until smooth and no longer sticky.

Step 8

Cover the dough and set aside in a warm place for the dough to rise for 1 to 2 hours.

Step 9

Knead the dough and cut into equal slices.

Step 10

Form the dough into small balls and let it rise once again for 30 minutes.

Step 11

Flatten the dough pieces and place the asado filling (about 1 tablespoon) in the middle of the dough and wrap around the filling, twisting at the top to secure.

Step 12

Transfer the siopao into the steamer and steam in low heat for about 15 to ⁠20 minutes. You can keep the steamer lid on for 5 minutes after steaming to make sure the buns do not deflate.

Step 13

Transfer to a serving plate or serving tray. Serve and enjoy!