Easy and delicious, this sandwich is just the thing for an on-the-go breakfast or a handy baon for recess. Your kids will surely love the soft, pillow-like bun, sweet pork, and crunchy nuts.
Prep Time 15 minutes
Cooking Time 15 minutes
For the cuapao sauce
1/2 cup water
3 tablespoons brown sugar
2 tablespoons dark soy sauce
1/2 tablespoon Chinese wine
1 piece star anise
1/2 teaspoon sesame oil
salt to taste
3/4 tablespoon cornstarch,
dissolved in 3/4 tablespoon water
300 grams crispy lechon liempo or
600 grams cooked baby back ribs
(from supermarket rotisserie stand),
shredded to make 1 cups
1 piece Chinese sausage, chopped and pan-fried
8 pieces cuapao buns, halved
1/4 cup pickled mustasa (mustard leaves),
blanched and drained
2 tablespoons honey roasted peanuts, crushed
1 Make the cuapao sauce: Combine all the ingredients in a small saucepan except for the dissolved cornstarch. Cook over medium heat until sugar is dissolved, about 3 minutes. Add cornstarch and cook for 1 to 2 minutes or until thick. Remove star anise and set aside.
2 In a bowl, combine shredded pork, cooked Chinese sausage, and 1/2 cup cuapao sauce. Mix well. Place 1 to 2 tablespoons of the pork mixture on the bottom half of the cuapao. Top with 1 teaspoon pickled mustasa and about 3/4 teaspoon crushed peanuts. Top with the other cuapao half. Repeat to make 8 pieces. Steam for 1 to 2 minutes or until the bread is soft. Serve immediately with extra cuapao sauce on the side.
Shopping tip: Cuapao buns and pickled mustasa are available in Chinese specialty stores (such as Wei Wang along Wilson Street in San Juan) and in some supermarkets.
Sauce tip: If pickled mustasa is not available, use fresh mustard leaves. Chop them into small pieces and blanch in salted water just until soft.
If you like this, Yummy.ph recommends: Asian Roast Pork in Buns, Peking Bacon Cuapao,
How to Make Red Bean Dumplings
Photography by Patrick Martires | Styling by Rachelle Santos
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