1lbporkcut into small dice (or 1 lb ground pork)* see Notes
1small onionfinely chopped
3garlic clovesfinely chopped
1tablespoonoil
½salt
½teaspoonground black pepper
2star anise
¼cupfirmly packed brown sugar
3tablespoonssoy sauce
1cupwater
2tablespoonscornstarch mixed with 2 tablespoons water
For the Homemade Bun:**
½cupwarm water*** see Notes
1 ½tablespoonsactive dry yeast
1tablespoonsugar
1cupwarm milk
2eggsbeaten (room temperature)
¼cupoilcanola
⅔cupsugar
1teaspoonsalt
5 ½ - 6 ½cupsall purpose flour
Before Baking:
1egg yolk mixed with 1 teaspoon wateregg wash
2tablespoonstoasted sesame seedsoptional
Instructions
Heat oil in a saute pan then add in the onion. Once translucent, add the garlic and cook for a few seconds. Stir in the pork, season with salt and pepper and cook on medium-high heat until meat juices evaporate and fat is starting to urender.
Next, mix in the star anise and brown sugar. Cook for a minute to caramelize the sugar a bit. Add the soy sauce and water. Cover and simmer on low until the meat is tender (medium-low heat for 5 minutes, if using ground pork). Taste and add salt and/ pepper, if needed.
Add the cornstarch-water slurry and cook for 2 more minutes. Transfer to a bowl to cool completely or cover and refrigerate, if not using immediately. The filling can be made a few days ahead.
To Make the Homemade Bun: In the bowl attachment of a stand mixer ( I used a 6qt Kitchenaid), place the warm water, 1 tablespoon sugar and yeast. Mix and let proof for 5 minutes. It will slowly form up.
Add in the milk, eggs, oil, sugar, salt and 3 cups of flour. Using a paddle attachment, mix on speed #2 for about 30 seconds or just until it’s well combined.
Switch to the dough hook then add 2 ½ cups more flour.Add more flour (a tablespoon at a time) if the dough is still sticky when touched. Continue mixing for about 8 minutes or until windowpane stage (grab a small piece of dough and when it can be stretched enough and form a thin translucent film, like that of a balloon, then it’s ready).
Remove the dough and form into a ball on the counter. Add about a tablespoon of oil in the same mixing bowl, coat the dough and cover with a plastic wrap or a kitchen towel. Let rise for an hour or until doubled.
Punch the dough and divide into 18-20 pieces, depending on the size you want. Form each into a ball.****see Notes
Flatten a piece of dough with a small rolling pin (about 3 ½ - 4 inches in diameter). Scoop a heaping tablespoon of the meat filling in the middle, gather the edges together and pinch all seams to seal. Form into a rounded shape and place seam side down on a lined baking sheet. Give at least a three-finger distance between the buns to make room for rising. I used 2 12x18 inch pans.
Cover and let rise for 25-30 minutes. Preheat the oven to 350F.
Uncover, brush with the beaten egg, sprinkle some sesame seeds on top and bake for 17-19 minutes. It will be nicely golden!
Notes
*Use pork shoulder or belly. Fattier cuts make the filling juicier. But, feel free to use the leaner pork loin or plain ground pork (reduce cooking time) for an easier preparation.**If you prefer not to make the homemade bun, use store bought brioche buns and use the asado as a filling. NO baking required.***To test water without a thermometer (should be 105F - 115F) : When dipping your finger, it should feel warm, like a baby’s bath OR when touching your wrist after dipping your finger in the water, it should feel very warm but not hot.****To form dough into a ball: Gather all the outer parts of the dough and pinch together. Place seam side down the counter, cup one hand over the dough (all fingertips and the heel of the hand touching the counter with the dough underneath) and move your hand in a circular motion, keeping all fingertips and heel on the counter until the dough forms a ball.