This pork bun filling is made with succulently tender bits of pork slowly braised in classic Chinese pork BBQ ingredients. It is rich, thick and has a good balance of sweet and salty. A perfect filling for steamed buns (pao/bao/ Filipino siopao/ cuapao) and baked buns.
Prep Time15 minutesmins
Cook Time45 minutesmins
Servings: 18-20 rolls
Calories: 65kcal
Author: Mella
Ingredients
600grams/ 1.3 lbs porkuse a combination of pork butt/shoulder and pork belly
Place pork in a freezer-safe container. Freeze for 30mins to 1 hour. Once it's firm enough, slice into 1/2 inch thick using a sharp knife.
Heat oil in a pot over medium heat. Add garlic and onions. Saute until fragrant and translucent. Add the slices of pork. Continue cooking until no longer in pink.
Add hoisin sauce, oyster sauce, soy sauce, and sugar. Simmer for 30 seconds until fragrant. Add water, chicken bouillon and star anise. Cover with lid and let it boil.
Lower the heat down and cook until pork is succulently tender about 30 to 45 minutes. Taste the sauce. Add sugar as needed.
Stir in cornstarch slurry, simmer until sauce thickens. Remove from heat. Scoop out extra liquid about 1/2 cup for the bun sauce and transfer to another container.
Remove star anise and transfer pork to a container and let it cool. Allow to set in the fridge for 2 hours or overnight. You can also place it in the freezer for 1 hour to quickly set.
Notes
Shelf-life and Storage: The pork filling can last in the fridge for 5 days and up to 1 month in the freezer. Store in an airtight container.
Course :Snack
Cuisine :Asian, Filipino-Chinese
Keyword :chinese bbq bun filling, siopao asado recipe