Filipino Pulled Pork Buns (A North American Twist on Pork Asado Siopao) Recipe

Okay, I’ve been wanting to post this recipe for a couple of months. It’s taken me that long to work up the energy to type up this recipe. It’s not difficult to make, but it does take some time. But believe me, it’s worth it! First of all, you need to make your filling. I use a slow cooker to make tender, juicy Filipino pulled pork. Then, you prepare some pillowy soft and slightly sweet steamed buns. For traditional siopao, you wrap the asado filling in the dough and then steam the dumplings – which is just as delicious. But we’ve opted to steam the buns and then slice them in half, inspired by the famous Momofuku pork belly bun. Then we topped each bun with pulled pork and a generous helping of siopao sauce. We didn’t want to mess with the traditional taste of siopao, so we didn’t add any cucumber crunch or pickled daikon, but you could if you wanted to! So if you’re looking for a small sandwich with all the nostalgic goodness of siopao, give this recipe a try. Continue reading

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Slow Cooker Chicken Pho: Vietnamese Chicken Noodle Soup

It’s a new year, and I have a new job – so I and my new Crock Pot (a Christmas gift from a lovely family in Edmonton) are going to be very good friends, methinks. But why stop at stews? One of the very first meals I made in my new appliance is a satisfying Vietnamese soup that’s perfect for the cold winter months. Our family loves an iconic Vietnamese soup: Pho. It is gradually gaining momentum as a mainstream meal in Edmonton, and the key components are tender meat, rice noodles, bean sprouts, fragrant herbs and, most importantly, an intensely aromatic broth. The secret to this version is to char the ginger and onion before slow-cooking. Continue reading