Combine 1 cup lukewarm water, 3 tbsp sugar, and 2 tsp yeast in a bowl, cover and rest for about 20 minutes until frothy.

After 20 minutes, add ¼ cup sugar and dissolve into the mixture.

Add 3 cups all purpose flour, 3 tbsp oil, ½ tsp salt, and 1 tsp baking powder. Mix until a dough forms.

Knead the dough for about 4-5 minutes. Oil the dough, cover and let sit for about an hour.

For the pork or chicken asado filling: Sauté 1 medium chopped onion and 4 cloves of chopped garlic, add 1 pound of sliced pork belly or chicken and sauté until brown.

Add 3 tbsp soy sauce, 2 tbsp hoisin sauce, ½ cup sugar, 2 star anise, and 1 cup water. Cook until the liquid is reduced.

Shred the pork.

For the siopao sauce: Combine 2 tbsp soy sauce, 2 tbsp sugar, 1 ½ tbsp hoisin sauce, ¼ tsp ground pepper, cornstarch slurry, and 1 cup water in a pot. Bring to a boil.

To assemble the buns: Oil your hands and knead the dough until smooth. Cut the dough into balls.

Use a rolling pin to flatten the balls into a circle. Add the asado filling in the middle and close the dough by rotating and pinching the edges to seal.

Place the ball of dough in a parchment paper or wax paper upside down (smooth part of siopao on top). Rest and cover the siopao dough for about 15 minutes.

Steam the siopao dough for about 15-20 minutes. Do not overcrowd the steamer.

Remove from the steamer and serve hot, topped with the homemade sauce.