Directions

Aspic

1. Cover pork hock and bones in cold water and let sit in the fridge for at least 4 hours to overnight.

2. Drain and add the pork to a pot with cold water and blanch for 20 minutes.

3. Rinse under water and add the pork back to the pot with onions, tomatoes, radish and water.

4. Boil on medium low heat for 4 hours. Season with sinigang soup mix or tamarind pulp, fish sauce, and salt.

5. Strain the broth onto a sheet tray and let sit in the fridge for a few hours to solidify.

6. Scrape the fat off the top and chop it up into tiny pieces.

Filling

1. In a bowl combine, all ingredients except for the aspic. Mix in one direction until you see streaks of fat along the inside of the bowl.

2. Add the aspic until incorporated.

Dough + Filling

1. In a bowl combine flour and salt and slowly pour in hot water until a shaggy dough comes together.

2. Knead until smooth and let rest for 45 minutes.

3. Divide the dough in half and roll into a rope.

4. Cut the rope into 10 gram pieces and roll the pieces into a ball(make sure to dust with flour).

5. Flatten the dough ball and roll into a thin disk.

6. Place a tablespoon of filling in the center of the wrapper and fold using your thumbs and index fingers to create pleats(try to get 18 pleats).

7. Steam for 8 minutes and enjoy!