These Baked BBQ Pork Buns, inspired by the Filipino Siopao and Chinese Char Siu Bun, are soft buttery milk buns filled with tender pieces of pork in a rich, savory gravy. While Siopao are traditionally steamed, baking the buns enhances the natural buttery sweetness of the dough. In the Philippines, these buns are traditionally filled with a braised stew called “Asado.” Here we’re using pork, but you can substitute chicken, though please note that your cooking times may change. These buns are endlessly adaptable: fill them with curry (like in Japan), leftover pulled pork or brisket burnt ends for a Western take, or even use stewed peaches if you have a sweeter palate. The possibilities are endless!