William Sonoma Five-Spice Pork Wraps
Ready In: 2 hrs 45 mins
Serves: 14
Yields: 14 wraps
Ingredients
- 4 teaspoons five-spice powder
- 1 tablespoon kosher salt
- 3⁄4 teaspoon fresh ground pepper
- 6 lbs boneless pork shoulder, cut into 10 large pieces
- 3 tablespoons vegetable oil
- 2 yellow onions, diced
- 1 1⁄2 teaspoons fresh ginger, finely grated
- 1 1⁄2 tablespoons garlic, minced
- 1⁄3 cup soy sauce, I use low sodium
- 1⁄3 cup hoisin sauce, plus more for serving
- 2 tablespoons chili sauce, Sriracha plus more for serving
- 1 1⁄2 cups 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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