William Sonoma Five-Spice Pork Wraps
photo by Bonnie G #2
- Ready In:
- 2hrs 45mins
- Ingredients:
- 12
- Yields:
-
14 wraps
- Serves:
- 14
ingredients
- 19.71 ml five-spice powder
- 14.79 ml kosher salt
- 3.69 ml fresh ground pepper
- 2721.55 g boneless pork shoulder, cut into 10 large pieces
- 44.37 ml vegetable oil
- 2 yellow onions, diced
- 7.39 ml fresh ginger, finely grated
- 22.18 ml garlic, minced
- 78.78 ml soy sauce, I use low sodium
- 78.78 ml hoisin sauce, plus more for serving
- 29.58 ml chili sauce, Sriracha plus more for serving
- 354.88 ml chicken broth
directions
- Preheat oven to 350°F.
- In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.
- In dutch oven (cocotte) over medium-high heat, warm 2 tablespoons oil.
- Brown pork in batches, 6-8 minutes per batch.
- Transfer to large bowl.
- Reduce heat to medium; warm 1 tablespoon oil.
- Cook yellow onions 5 minutes.
- Add ginger and garlic; Cook 1 minute.
- Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.
- Return pork to pot.
- Cover; bake in oven, turning pork occasionally, 2 1/2 hours.
- Skim fat off sauce.
- Pull pork apart into large chunks.
- Serve with lettuce leaves and garnish as listed above.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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