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Siopao Chicken and Pork Filling

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"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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40 m servings 183 cals
Original recipe yields 16 servings (4 1/2 pounds of filling)

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  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.


Nutrition Facts

Per Serving: 183 calories; 8.9 g fat; 1.9 g carbohydrates; 22.3 g protein; 74 mg cholesterol; 292 mg sodium. Full nutrition

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