Five-Spice Pork Wraps
This rich and flavorful Chinese-style pulled pork recipe is a true crowd-pleaser. The pork shoulder is seasoned with a blend of Chinese five spice, salt, and pepper, then seared until perfectly browned. Slowly braised with aromatic ingredients like ginger, garlic, soy sauce, and hoisin sauce, the pork becomes incredibly tender and succulent. Serve the mouthwatering pork in butter lettuce cups, alongside steamed rice, fresh bean sprouts, and a sprinkle of green onions and cilantro for a delightful meal that will impress your guests.
— Constant Cookbook
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. 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
Instructions
- 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, 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.
- 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.
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