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My review
Siopao Chicken and Pork Filling
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lola
"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)."
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Ingredients
40 m servings 183Original recipe yields 16 servings (4 1/2 pounds of filling)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Use any piece of pork you prefer.
- My recipe for siopao:
- Siopao (Filipino Steamed Buns)