How to Make Cuapao


1.5 kg. pork belly, sliced 1 inch thin (Asado style)
2 tbsps. of black bean sauce or salted black beans (tausi), rinsed and grounded
3 sprigs of oregano or 2 tsp dried oregano
1 whole garlic
4 shallots (sibuyas Tagalog) or 2 small onions
1 cinnamon stick or 2 tsp cinnamon powder
1 star anise
salt, optional
2 tbsp brown sugar
3 tbsps. of cooking oil
1/4 cup peanuts small pieces
6 pcs big or 12 pcs small Manthao (store-bought)


1. Heat the cooking oil in a non-stick pan.
2. When hot, place the cut pork belly and cook until lightly brown. (If overcooked, the pork will get hard.)
3. Add the rest of the ingredients except for the brown sugar, peanuts and manthao, pour enough water to cover three quarters of the pork, bring to the boil, then lower the heat, cover and simmer until the pork is tender. Add the brown sugar and let it simmer for a while. Add more water if the sauce dries up before the pork is done. Cook the pork until the sauce is reduced and thickened.
4. Fold in the small peanut pieces.
5. Wait for the filling to cool.
6. Meanwhile, slice the manthao into two so that you could put in the filling later.
7. Place the manthao in the steamer and steam for 10-15 minutes.
8. Put the filling on the bottom layer of manthao, just enough amount to cover it, and place the other half on top. Do this for the remaining manthao.

Serve and share it with family and friends!

Source: Casa Veneracion 
I have added some ingredients and altered the procedure from the recipe of Ms. Connie Veneracion. 


Siopao Asado (Bbq Pork Bun)


2 cups warm water
2 ½ tbsp sugar (added to yeast mixture)
½ cup sugar (added to the flour mixture)
1 pouch dry yeast
5 cups all purpose flour
1 ¼ tbsp baking powder
6 tbsp shortening

Asado Filling:
2 lbs pork, chopped into small pieces
3 tbsp lard or shortening
2 tbsp garlic, minced
1 large onion, minced
2 tbsp cornstarch, diluted in 1/4 cup water
4 tbsp soy sauce
4 tbsp sugar
3 tbsp oyster sauce

1. Cook the Asado filling
1.1 Heat the shortening in a pan
1.2 Saute the garlic and onions
1.3 Put-in the pork and cook until the color of the outer part turns light brown
1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
40 minutes
1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
thick then set aside
2. Make the dough
2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).

3. Flatten the dough until a round shape is formed using a rolling pin.
4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
5. Place the siopao in a steamer and steam for 15 minutes.

Share it with family and friends!!!
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