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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Perfect for a crowd, these pork wraps are seasoned with Chinese five spice, a classic blend that combines fragrant star anise and spicy Szechuan peppercorns with the sweetness of cinnamon, cloves and fennel seeds.
2. Ingredients:
3. tsp. Chinese five spice
4. Tbs. kosher salt
5. /4 tsp. freshly ground pepper
6. lb. boneless pork shoulder, cut into 10 large pieces
7. Tbs. vegetable oil
8. yellow onions, diced
9. /2 tsp. finely grated fresh ginger
10. /2 Tbs. minced garlic
11. /3 cup soy sauce
12. /3 cup hoisin sauce, plus more for serving
13. Tbs. Sriracha chili sauce, plus more for serving
14. /2 cups chicken broth
15. Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves for serving
16. Directions:
17. Preheat an oven to 350°F.
18. In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.
19. In a cocotte or Dutch oven over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the pork on all sides, 6 to 8 minutes per batch. Transfer to a large bowl.
20. Reduce the heat to medium and warm the remaining 1 Tbs. oil. Add the yellow onions and cook, stirring occasionally, until softened, about 5 minutes. Add the ginger and garlic and cook, stirring frequently, for 1 minute. Add the soy sauce, the 1/3 cup hoisin sauce, the 2 Tbs. chili sauce and the broth and bring to a simmer. Return the pork to the pot. Cover the pot, transfer to the oven and bake, turning the pork occasionally, until it is fork-tender, about 2 3/4 hours.
21. Skim the fat off the sauce. Using tongs and a fork, pull the pork apart into large chunks. Serve with lettuce leaves, steamed rice, bean sprouts, green onions, cilantro, hoisin sauc
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