WILLIAM SONOMA FIVE-SPICE PORK WRAPS
Another recipe I recieved in my WS magazine and so good. I learned to love Five-Spice while in China and was pleased to find this recipe; if you don't have the spice there are several recipes available on this site. For serving have butter lettuce leaves, steamed whtie rice, bean sprouts, and thinly sliced green onion and cilantro leaves for garnish. Serves a lot (14) so a great dish for company and easy to serve. When I made this made it easier by just browning the meat and the onions togheter and then dumping in the crock pot on low for 8 hours. Fall apart tender and easy to shred.
Provided by Bonnie G 2
Categories Pork
Time 2h45m
Yield 14 wraps, 14 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 550.4, Fat 42.6, SaturatedFat 14.1, Cholesterol 138.3, Sodium 1225.1, Carbohydrate 5.5, Fiber 0.7, Sugar 2.8, Protein 34.2
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