Pork Asado Filling

1. On a pan add oil and sauté garlic then add pork, stir fry pork for 3 minutes.
2. 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.
3. Once meat has broken down add hoisin sauce then thicken it with cornstarch mixture, simmer further until sauce thickens.
4. Season with salt. Turn heat off then set aside.

Burong Mustasa

1. Wash the leaves very well, drain then soak under the sun for 2 hour or until wilted.
2. Combine rice and water in a pot, cover then cook the rice in medium heat until soft.
3. Place salt and mustard leaves in a bowl. Gently mash the mixture then place in a sterilized jar
4. 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

1. 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.