Asado Buns

Asado buns are a baked Filipino version of Siopao, both of which originated in China. Both are very popular snack items in the Philippines. Asado is the name of the filling which is a type of pork stew.

Personally I like these much more than Siopao which was my wife's favorite.

Asado Buns

1-1/4 cup milk

1/3 cup sugar

1/4 cup melted butter

2 teaspoons active dry yeast

1 egg

1 teaspoon salt

3-1/2 to 4 cups flour

1 egg yolk

Heat the milk to lukewarm. Pour into a large mixing bowl and mix in the melted butter, sugar and yeast. Rest mixture for 15 minutes.

Stir egg and salt into the yeast mixture.

Gradually add flour while mixing until a medium soft dough is formed. You may not need to add the full amount of flour.

Knead until smooth and elastic.

Place in a greased bowl, cover and leave to rise in a warm place until double in bulk (about one and half hours).

Punch down the dough and make 2-ounce balls (you'll need a scale).

Flatten each piece and fill with a heaping tablespoonful of filling (dice the meat). Gather the edges and seal well. Put each filled ball into a paper cup cake wrapper, sealed side down.

Arrange on a baking tray, and cover loosely. Leave to rise until again double in bulk.

Glaze the tops with the egg yolk and bake in a preheated 350 degree F oven for 15 to 20 minutes until puffed up and browned.

Filling:

2-1/2 pounds country style pork, cut into 2"x2" cubes

1 can of cola

1 clove of garlic

1 medium onion, chopped

1/4 cup Balsamic vinegar

1/4 cup dry sherry

1/4 cup light soy sauce

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1/2 cup water

Place the pork cubes, cola, garlic, onion, vinegar, sherry, soy sauce, sugar, bay leaf, salt and pepper in a heavy pot with lid. Mix well and leave to marinade for at least 30 minutes.

Bring the mixture to a boil and simmer on low heat for an hour or until the meat is fork tender.

When meat is tender turn the heat to medium high and let the sauce evaporate while stirring constantly, until nearly dry. This step is to caramelize both the pork and the sauce.

Pour the water around the pork (not on top) and shake the pan to deglaze. This will again form a sauce. It is ready when the sauce boils.

Cool pork and cube or shred for bun filling.