Five-Spice Pork Wraps

By debrcovey

Ingredients

• 4 tsp. Chinese five spice
• 1 Tbs. kosher salt
• 3/4 tsp. freshly ground pepper
• 6 lb. boneless pork shoulder, cut into 10 large pieces
• 3 Tbs. vegatable oil
• 2 yellow onions, diced
• 1 1/2 tsp. finely grated fresh ginger
• 1 1/2 Tbs. minced garlic
• 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 sprounts, thinly sliced green onions and cilantro leaves for serving

Details

Servings 14

Preparation

Step 1

Preheat oven to 350. In small bowl, combine Chinese five spice, salt, pepper; rub on pork. In cocotte over medium-high heat warm 2 Tbs. oil. Brown pork in batches, 6-8 minutes per batch. Transfer to large bowl.

Reduce heat to medium; warm 1 Tbs. oil. Cook yellow onions 5 minutes. Add ginger and garlic; cook 1 minute. Add soy sauce, 1/3 cup hoisin sauce, 2 Tbs. 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, rice, bean sprounts, green onions, cilantro, hoisin sauce, and chili sauce.