sandi-in-hawaii
Well-known member
I reduced the original recipe to about 1/4 of the original, since I wasn't feeding 14. Actually, I think I 1/4'd the pork and the spice rub, and halved the sauce stuff, so my dish turned out a little saucier than pictured. I like it that way, so I think I'd repeat that. I listed my revised measurements at the end of this post.
We loved the spice that the sriracha added - it added a nice heat, not a blazing hot thing. The meat was so flavorful, and the cool lettuce and garnishes were such a nice contrast. Loved it!
Five-Spice Pork Wraps
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. 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
2 Tbs. Sriracha chili sauce
1 1/2 cups chicken broth
Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions, cilantro leaves, extra hoisin and extra Sriracha, for serving
Preheat an oven to 350°F.
In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.
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.
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, hoisin sauce, Sriracha 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. (I didn't cook that long, maybe 1 1/2 hours.)
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.
Here's the revised measurements I used:
1 tsp. Chinese five spice
3/4 teaspoon kosher salt
1/2 tsp. freshly ground pepper
1 1/2 lb. boneless pork shoulder, cut into 5 large pieces
1 Tbs. vegetable oil
1 yellow onion, diced
3/4 tsp. finely grated fresh ginger
3/4 Tbs. minced garlic
2 1/2 tablespoons soy sauce
2 1/2 tablespoons hoisin sauce
1 Tbs. Sriracha chili sauce, plus more for serving
3/4 cup chicken broth
http://www.williams-sonoma.com/recipe/five-spice-pork-wraps.html?cm_re=012711-_-hero-_-recipe_five_spice_pork_wraps&cm_src=hphero
We loved the spice that the sriracha added - it added a nice heat, not a blazing hot thing. The meat was so flavorful, and the cool lettuce and garnishes were such a nice contrast. Loved it!
Five-Spice Pork Wraps
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. 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
2 Tbs. Sriracha chili sauce
1 1/2 cups chicken broth
Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions, cilantro leaves, extra hoisin and extra Sriracha, for serving
Preheat an oven to 350°F.
In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.
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.
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, hoisin sauce, Sriracha 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. (I didn't cook that long, maybe 1 1/2 hours.)
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.
Here's the revised measurements I used:
1 tsp. Chinese five spice
3/4 teaspoon kosher salt
1/2 tsp. freshly ground pepper
1 1/2 lb. boneless pork shoulder, cut into 5 large pieces
1 Tbs. vegetable oil
1 yellow onion, diced
3/4 tsp. finely grated fresh ginger
3/4 Tbs. minced garlic
2 1/2 tablespoons soy sauce
2 1/2 tablespoons hoisin sauce
1 Tbs. Sriracha chili sauce, plus more for serving
3/4 cup chicken broth
http://www.williams-sonoma.com/recipe/five-spice-pork-wraps.html?cm_re=012711-_-hero-_-recipe_five_spice_pork_wraps&cm_src=hphero