A new way of eating your left over Lechon!
Marinade pork liver in soy sauce and black pepper.
Heat oil in sauté pan and then add the onions and then the garlic. Sauté until aromatic.
Add the pork liver and stir fry until liver is pan seared (do not overcook or it will be tough).
Take out from heat and then blend in food processor/ blender until pureed.
Put back in pan and then add water and vinegar, bring to a boil before adding brown sugar, bay leaf, cloves, cinnamon. Let boil for another 20 minutes add slurry, wait for it to thicken.
Once cooked, add the pulled pork lechon and simmer for about 5 – 8 minutes on high heat or until sauce reduces and is absorbed by the pork.
Place warm water in a bowl, mix in the sugar and the yeast and let activate for 10 – 15 minutes. It helps to place the bowl in a warm place in your kitchen to help activate the yeast.
In a mixing bowl, pour the flour, baking powder and shortening and then pour the activated yeast mixture in as well. Mix well until it forms into a dough.
Take it out of the bowl and knead for about 5 – 10 minutes to form it into a ball and place it back into an oiled bowl and cover it with a damp cloth.
Let it rest for an hour in a warm area of the kitchen until it doubles in size.
Once it has risen, take it out of the bowl and knead it and roll into a log. Cut the dough into smaller pieces and then using a small rolling pin flatten each into a circle.
Take about 2 – 3 tbsp of the cooked paksiw and place in the middle of the dough and fold the top in pleats until the dough wraps the entire filling. Repeat the process until you finish off all the dough pieces.
Place in a steamer with paper underneath each siopao and steam for about 15 minutes. Serve hot.
Servings 0