Pulled Pork and Chinese Sausage Cuapao

Easy and delicious, this sandwich is just the thing for an breakfast or a baon for recess.

July 2010 | By
Pulled Pork and Chinese Sausage Cuapao
Print Recipe
user rating
Rate this Recipe Bookmark Recipe
at a glance Main Ingredient




Preparation Time


Date Published

July 2010

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.

Serves 4  
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


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.

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 Dumplingslist of siopao recipes




    Recipe of the Day

    Shrimp and Longganisa Pasta Recipe
    Add the tasty, garlicky goodness of longganisa to a tomato-based pasta sauce. Spanish chorizo works just as well.
    View Recipe »


    What is your go-to healthy food item?

    Get a copy of our