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Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants. 

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

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The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears.   This was certainly an interesting way to meet my protein quota!

Estimated cooking time: 1 hour and 20 minutes

• 1/2 kilo pork (cut into chunk cubes)
• 5 pieces tokwa (bean curd or tofu)
• 2 heads garlic (minced)
• 1 cup vinegar

• 1 cup soy sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 3 small onions (diced)

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Adobong sitaw another mouth-watering Filipino dish. Adobong Sitaw is a combination of string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly.

Estimated cooking time: 50 minutes

• 250 grams of ground lean pork
• 2 bunches of sitaw (string beans), cut into 2-inch lengths
• 1 head of garlic, peeled and crushed
• 1 onion or 2 shallots, peeled and thinly sliced
• 1 bay leafground black pepper
• 1/4 c. of vinegarabout
• 3 tbsps. of soy sauce
• 2 tbsps. of vegetable cooking oil

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Makes 18-20 sausages
Preparation time: 30 mins + 3 hours chilling
Cooking time: 30 mins

• 1 kilo ground pork, 10% fat
• 1/4 cup packed brown sugar
• 1 tablespoon rock salt (or 1 1/2 teaspoon fine salt)
• 1 tablespoon worcestershire sauce
• 3 tablespoons soy sauce
• 1 tablespoon garlic, chopped
• 1/2 teaspoon black peper, ground.

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