Korpino Smoky Pork Siopao

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WHAT!!!!? Many people have asked how I come up with some of my recipes. It can get complex sometimes but we follow a set of fluid guidelines or standards. One, we like to recreate dishes that we grew up with to continue the traditions. Two, it does not always happen but we like to create recipes that the novice kitchen warrior can attempt, yet still be comparable to the taste of a seasoned chef. Three, we love getting into the science of cooking. Using our knowledge of different ingredients (their tastes and/or their overall impact on other ingredients and the dish itself). Experimenting with different things (ingredients, techniques…) is where the learning and the most fun occurs, in the kitchen. Lastly, four, is the creation of Korpino (fusion of Korean and Filipino dishes/ingredients) recipes. Korpino Smoky Pork Siopao is our latest example.

There is actually a plethora of cultural fusion going on with this recipe, but the best way to explain it is to start off with what you see.

What’s a Siopao?

Like Pancit (Bihon, Miki/Bihon), Chinese immigrants introduced the mantou and the bao or baozi to the Philippines. Through my life, I have eaten siopao that resembled the buns of baozi and I have also had the type that are more like a roll. My preference by far is the sweet, soft, white and moist baozi version. Without even getting into the filling (literally), the taste of a freshly steamed “hot bun” (literal translation of siopao) is mind blowing.

Korpino Filling: Hawaiian?

I was not aiming to go so multi-cultural with this dish but I did want to incorporate great flavors that would compliment each other. Barring the idea of creating a recipe that consists of you to dig a pit in your backyard to slow cook a whole pig, (wouldn’t that be awesome though!) Kalua Pork can be closely replicated with a coal, pellet or woodchip smoker. If you do not have access to a smoker, then you can use a slow cooker or crock pot. Although, you will not get the smoke flavor of the recipe. Many people like using Liquid Smoke, an ingredient that you can buy at any store, but I personally don’t like it. The smoked flavor is an added bonus to this recipe but plain pulled pork would work nicely as well.

The “Kor” part of the Siopao?

This part was an easy addition to this treat. I have heard many people say that eating Kimchi takes an acquired taste, but I don’t agree. I will admit that I was hesitant the first time that I had Kimchi but I will say that its distinct smell and the thought of fermented veggies got to my head. Kimchi is one of the many perfect banchan that compliments many Korean dishes. The ironic crunch of the fermented Napa cabbage is amazing with beef bulgogi. This is what the addition of kimchi does for our Korpino Smoky Pork Siopao. Believe me, it is amazing. The taste blends well with the Kalua pork.

The Kimchi is a key player in this love bun. Don’t leave it out. If you don’t think that you will like the flavor, keep in mind that Kimchi is a side to be eaten with other dishes. It’s a flavor compliment. If you are new to Kimchi, obviously don’t buy the gallon sized, glass jar. Stick with your local Asian markets to get the most authentic product. Ask around for recommendations. A Korean Market just might have their own homemade Kimchi. That is a thumbs up on the Yum Scale.

The Korpino Sauce

Making the dipping sauce for this dish was fun. I wanted to do a Gochujang base but add some extra flare to it. I gave it a splash of patis, a little more acidity with vinegar, more garlic and some of the pork fat with the smoked flavor. Again, if you cook your pork in your crock pot, you won’t get that added smoked flavor but it will still be good.

Area of Difficulty

Not impossible, but this recipe can be difficult if you have yet to work with rising dough. The process is pretty easy, but I understand the added anxieties when trying something new in the kitchen. If you follow the instructions, the only variable is your patience. The lack of patience is probably the only factor that can compromise your success.

I by no means am an expert when it come so working with dough. It seems as if it is a new experience, each time. Although, the more that I work with it, the more that I am learning about how it works. For example, when I form my buns, I try to make that creative, floral, twist when closing it up. Each time, I inevitably pinching my goofy end and place it on the bottom, before steaming. The smooth top is much more attractive looking than a twist top that looks like I am all thumbs. On day I’ll get there.

The best way to do it is to roll out a portion of the dough into a 5 inch circle. Roll out the edges to maintain a thicker middle. Keep your hands flour coated fairly well. Place the circle in the palm of one hand and cup you hand. With the other hand, start folding and pinching the edge together, resembling a paper fan, closing in your filling. When you get good at this, you will be able to maneuver your cupped hand in a matter to rotate the dough as your other hand crimps the edge. The thumb of your cupped hand can be used to press the filling down as you go. As it rotates, you will start creating a nice twist, like an an upside down tornado or soft served ice cream.

I love and I am jealous of this video!

When in doubt, close it up the best that you can and place it on a sheet of parchment (wax) paper with the seam down. Spoiler alert!!! It will still taste the same.

The Lengthy Process

The Pork

A day or two before wanting to make Korpino Smoky Pork Siopao, you have to start off with the pork. For me, it is hard to find a smaller pork butt at the store so I plan on cooking some pork for meals in addition to setting some aside for my filling. For flavor, I go with the “Less is More” rule, in two ways. One, I only use hickory chips and Alaea Sea Salt (although for this recipe, I do add garlic cloves). Two, it is always good to stay on the less side of salt added when cooking. If you need more when it is done, you can always add more. It is a bit more difficult to do the reverse. I typically use, one teaspoon less of the number of pounds of the cut. If I am cooking a cut that is 6 and a half pounds, I would use 5 teaspoons of the Alaea Sea Salt. Remember, you can always go less to start with.

As mentioned before, your goal is to smoke your pork for this dish, but your crock pot will do if you are craving siopao now. I won’t get into the specifics of how to smoke or slow cook your pork. The USDA recommends a lower internal temperature for safe consumption, but for pulled pork, you want to reach 195℉ – 200℉ for effortless shredding.

For my electric smoker, I keep it at a low 250℉. If there is some fluctuation below that temp, I’m okay with it. If it goes above, then I adjust the temp setting. For a crock pot, I would set your cooking process for the longest duration. I have pots that have 10 hour settings.

For pork butt, you are looking at anywhere between 1 and a half to 2 hours of cook time per pound. Use that only as a reference though and not as your “be all/end all” method of cooking. Until you develop a “sixth sense” of cooking, always use your meat thermometer to check for doneness.

The Bao

If anything, this recipe is going to improve your patience. Trust me though, the pay off is worth it. If you are working with yeast, it is going to take some time. For the Hotteok dough, we used active dry yeast. I like to keep our recipes consistent, as far as ingredients, to keep you from buying so many different things. Instant yeast would work as well, but be sure to follow the instructions provided on the package.

First your yeast is going to need 15 to 20 minutes to activate. After mixing the yeast contents to your dry contents, it will take a couple of hours for it to rise and double in size.

After the dough rises, release the built up gas by sticking your finger through the center of the dough. The dough should not overly deflate. If it does, that means that you let it sit for too long (over proofed). Time and room temperature are two factors that will impact your dough. After poking a whole, it should slowly form back to shape. If it forms back too fast, then that means that it is not proofed enough. There is so much information to take in and to be learned. I recommend YouTube videos and reading up on proofing. As always, the best method of learning is by trying.

The Knead to Release

The kneading process is a great way to work of some stress or some calories before you start chowing down on these delicious treats. There are so many different techniques to massaging your dough. Just keep in mind that the process is in efforts combine proteins and form the yummy gluten. The gluten is what will give your finished product the consistency needed.

On a floured surface (I love my silicone pastry mat!!!), you are going to want to physically destroy your dough. I like folding it in half a couple of times, flatten it out with the palm of my hand, creating a long roll. I then fold it back in half, until I get my original shape back and repeat the process. You know when you are done when it stretches out when pulled, rather than tearing, and it wants to form back into shape after poking at it.

Time for the Challenge

To put things in perspective, between the pork and the dough, your prep time is going to be close to 12 hours. I don’t say this to discourage you. I just want you to keep this in mind, so that you don’t get the family excited about Korpino Smoky Pork Siopao, but to only find out that they’ll be ready tomorrow. Again, the payoff is worth it!

Enjoy and remember, you only learn by trying. Do it and love the experience! Korpino Smoky Pork Siopao awaits you.

Kain na tayo!

or

Meokja!