Siopao Chicken and Pork Filling recipe

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Ingredients

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

Nutrition Info

182.7 calories
carbohydrate: 1.9 g
cholesterol: 74 mg
fat: 8.9 g
fiber: 0.2 g
protein: 22.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 291.8 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 1/2 pounds of filling

Recipe Note

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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