1. In a frying pan with hot oil, sauté the onion and garlic well then add the pork. Wait till the juice from the pork comes out.

2. Add water and all the ingredients except for the corn starch. Leave it under slow fire. Wait till the meat is tender.

3. Dissolved 2 tbsp. or more corn starch with 4 tbsp. water and slowly pour it into the meat and stir thoroughly till the sauce thickens. Once cooked, set aside.

4. In a sauce pan, add all the ingredients for the sauce except for the corn starch. Wait till it boils then slowly add the corn starch diluted in water. Add more corn starch according to your desired thickness and set aside to cool down completely.

**This recipe is for siopao, baked siopao and puto pao filling.