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Makes 9 servings
Preparation and cooking time:


1 1/3 cups milk
1 1/2 teaspoons yeast
1/4 cup sugar
2 cups flour
1 1/2 teaspoons salt
1/3 cup butter
2 pieces eggs, beaten for egg wash
1/4 cup milk for egg wash

2 cups shredded cooked lechon
1/4 cup pork liver sauce

2 tablespoons mayonnaise
2 tablespoons Sriracha sauce
1 cup shredded cabbage



  1. In a stand mixer, mix together the milk, yeast, and sugar and on low speed until well combined. Slowly add the flour in small additions at a time until all is well incorporated. Add the salt and mix until well combined. Add the butter and increase speed to medium, kneading for 20 minutes.
  2. Place dough in a greased container and cover in plastic wrap. Refrigerate for 1 hour.
  3. Portion the dough and form the buns.
  4. Place the buns in a greased baking pan. Spray with oil, cover tightly with plastic wrap and proof for 2 hours.
  5. Mix together the beaten eggs and milk for egg wash and brush over the buns.
  6. Wrap the buns in foil and bake for 40 minutes in a preheated oven at 175 degrees C.
  7. Remove the foil and bake until golden brown, about 10 minutes. Allow to cool.


  1. Mix the lechon meat with the  Mang Tomas in a bowl and mix, making sure all of the lechon is lightly covered in the sauce. Set aside.


  1. Mix together the mayonnaise and sriracha in a bowl. Add the Cabbage and mix until everything is well coated.


  1. Slice the buns and reheat.
  2. Heat up lechon skins to make them crisp again.
  3. Place the shredded lechon meat on top of the bottom bun and drizzle with more pork liver sauce.
  4. Top with a spoonful of the Coleslaw, crispy lechon skin and then the top bun.

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