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Five-Spice Pork Wraps

Author Jacqueline


  • 4 teaspoons Chinese five spice
  • 1 tablespoon kosher salt
  • ¾ teaspoons freshly ground pepper
  • 6 lb. boneless pork shoulder cut into 10 large pieces
  • 3 tablespoons vegetable oil
  • 2 yellow onions diced
  • 1 ½ teaspoons finely grated fresh ginger or 3/4 tsp dried ground ginger
  • 1 ½ tablespoons minced garlic
  • cup soy sauce
  • cup hoisin sauce plus more for serving
  • 2 tablespoons Sriracha chili sauce plus more for serving
  • 1 ½ 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 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.