Alongside scones or sugar cookies, rich and creamy lemon curd is ideal.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 4 1/2 pounds of filling |
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
Instructions
- 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.
- Use any piece of pork you prefer.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 292 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |