A quick post during nap time today. I feel like I am running around like a chicken with its head cut off! J’s first birthday is on Saturday, and after much back-and-forth internal deliberation, I decided that I did indeed want to have a party with our friends and family to celebrate. Having never thrown a kid’s birthday party, and I don’t do anything on a small scale, I had no idea how much was going to go into this. So much running around! I’m sure I may be going a little overboard, but it feels like such a special celebration– not only is he turning one, it’s likely the only party that I am ever going to have here for him.
Sad face. Depressing. Trying not to think of it that way.
Instead, I’m just going to think about how very excited I am to have our “people” here to see our little man go to town on his cake!
The house smelled so divine while this was in the oven. Chinese Five-Spice is a combination of star anise, cloves, cinnamon, cloves and fennel (with some variations depending on what brand you buy), and I’ve had a jar of it in my spice drawer for the better part of 18 months. I found a pork shoulder in our deep freeze and was looking through my recipe files for some inspiration. When I saw this recipe from Williams Sonoma, I instantly wanted to try it.
This makes a pretty good amount of pork, so it would be great for either having people over for dinner, or a good Sunday meal with leftovers for later in the week.
Five-Spice Pork Wraps
- 4 teaspoons Chinese five spice
- 1 tablespoon kosher salt
- 3/4 teaspoons freshly ground pepper
- 6 lb. boneless pork shoulder, cut into 10 large pieces
- 3 tablespoons vegetable oil
- 2 yellow onions, diced
- 1 1/2 teaspoons finely grated fresh ginger (or 3/4 tsp dried ground ginger)
- 1 1/2 tablespoons minced garlic
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce, plus more for serving
- 2 tablespoons Sriracha chili sauce, plus more for serving
- 1 1/2 cups chicken broth (I used beef stock)
- Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves 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, the ⅓ 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 2¾ 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.
Note: I made this as directed, but I think it would be very easy to make this in a crock pot. Probably worth a shot, especially this time of year- your kitchen will definitely be…um, warm.