Description
Cuapao is a type of a steamed bun shaped like a thick folded taco filled with fermented mustard greens, pork and chopped peanuts.
Ingredients
Cuapao
- lotus leaf buns
- pork asado filling, ingredients and method below
- burong mustasa, ingredients and method below
- chopped roasted peanuts
Pork Asado Filling
- 400g pork loin, cubed
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 2 tbsp cornstarch, dissolved in 1/3 cup water
- 4 cloves garlic, minced
- 1 tsp Chinese five spice powder
- 1 cup water
- oil
- salt
Burong Mustasa (Fermented Mustard Greens)
- 1 bunch mustard greens
- 1 cup uncooked rice
- 6 cups boiled water
- 2½ tbsp sea salt
Instructions
Pork Asado Filling
- On a pan add oil and sauté garlic then add pork, stir fry pork for 3 minutes.
- Add water, soy sauce, brown sugar and five spice powder. Bring to a boil and simmer in low heat for 2 hours or until the meat breaks apart, mixing occasionally to prevent burning, add additional water if needed.
- Once meat has broken down add hoisin sauce then thicken it with cornstarch mixture, simmer further until sauce thickens.
- Season with salt. Turn heat off then set aside.
Burong Mustasa
- Wash the leaves very well, drain then soak under the sun for 2 hour or until wilted.
- Combine rice and water in a pot, cover then cook the rice in medium heat until soft.
- Place salt and mustard leaves in a bowl. Gently mash the mixture then place in a sterilized jar
- Using a muslin cloth separate the rice from the water. Reserve water and let it cool down. Pour rice water into a sterilized jar up to the top, cover the jar then let is ferment in room temperature for 5 days.
Cuapao
- Steam Lotus leaf buns according to packet instructions. Once soft and hot, fill it with several pieces of burong mustasa, 2 tablespoons of pork asado then top it with chopped peanuts. Serve.
I come over for tea, Raymund 🙂 Save me a basket or two! They look so good.
I love buns like this! SO much fun to eat, and they’re always good. Love this recipe — so flavorful. Thanks!
I love bao in all forms and this style sounds and looks so tasty!
★★★★★
Love these buns but this is a new version. I am drooling!
First time I hear about this cuapao dish. It looks super delicious!
★★★★★
Ooooo…I love this! We call them mantao, nice to stuff with stewed 3-layer pork. Slurpssss!!!
These steamed buns looks so delish. I love bao.. But never tried a cuapao before. Lotus leaf buns that sounds interesting. All your recipes are very unique. Thanks for sharing
I’ve totally discovered new foods that I love now, but I didn’t love (or wouldn’t even try) as a kid. This looks like a delicious recipe, my friend!
★★★★★
I love it even thounot yet tried it.. but I’m gonna make it.. thanks for these great food.
Cuapao was also my favorite at Chocful of Nuts–across from National Bookstore at Virra Mall. And I remember they had another location in the same mall, same level (1st). Now trying to remember where Shoppesville was… Anyhow, have you tried making this without going thru all that trouble with the mustard greens? Seems like a lot of work.
You can opt out of it if is you dont want the hassle. Or better yet just boild some mustard leaves in salted water with a bit of vinegar just to add some texture to the dish.