Siopao Chicken and Pork Filling

This siopao filling can be made in advance to shorten the preparation of siopao, Filipino steamed buns. Wrap the filling in my recipe for the dough (see Footnote).

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
4 1/2 pounds of filling


  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 ¼ pounds pork loin, diced

  • 2 ¼ pounds chicken thighs, deboned and diced

  • ¼ cup soy sauce

  • 1 tablespoon white sugar

  • salt and ground black pepper to taste


  1. Heat olive oil in a wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add pork and chicken; cook and stir until lightly browned, about 5 minutes. Add soy sauce and sugar. Mix well; season with salt and pepper. Simmer until mixture is nearly dry and pork and chicken are no longer pink, about 10 minutes more. Let cool before filling the siopao dough.

Cook's Note:

Use any piece of pork you prefer.

My recipe for siopao:

Siopao (Filipino Steamed Buns)

Nutrition Facts (per serving)

183 Calories
9g Fat
2g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 183
% Daily Value *
Total Fat 9g 11%
Saturated Fat 3g 13%
Cholesterol 74mg 25%
Sodium 292mg 13%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 22g
Vitamin C 1mg 5%
Calcium 10mg 1%
Iron 1mg 7%
Potassium 266mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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