Five-Spice Pork Wraps

13 ingredients
1 steps

Ingredients

  • 4 tsp. Chinese five spice
  • 1 Tbs. kosher salt
  • 3/4 tsp. freshly grnd pepper
  • 6 lb. boneless pork shoulder, cut into 10 large pieces
  • 3 Tbs. vegetable oil
  • 2 yellow onions, diced
  • 1 1/2 tsp. finely grated fresh ginger
  • 1 1/2 Tbs. minced garlic
  • 1/3 cup soy sauce
  • 1/3 cup hoisin sauce, plus more for serving
  • 2 Tbs. Sriracha chili sauce, plus more for serving
  • 1 1/2 cups chicken broth
  • Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves for serving

Directions

  1. 1
    {"0":"Preheat an oven to 350\u00b0F.","2":"In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.","4":"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.","6":"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.","8":"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 sauce and chili sauce. Serves 14.","10":"Williams-Sonoma Kitchen."}

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