William Sonoma Five Spice Pork Wraps Recipes

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WILLIAM SONOMA FIVE-SPICE PORK WRAPS



William Sonoma Five-Spice Pork Wraps image

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

4 teaspoons five-spice powder
1 tablespoon kosher salt
3/4 teaspoon fresh ground pepper
6 lbs boneless pork shoulder, cut into 10 large pieces
3 tablespoons vegetable oil
2 yellow onions, diced
1 1/2 teaspoons fresh ginger, finely grated
1 1/2 tablespoons garlic, minced
1/3 cup soy sauce, I use low sodium
1/3 cup hoisin sauce, plus more for serving
2 tablespoons chili sauce, Sriracha plus more for serving
1 1/2 cups chicken broth

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

VIETNAMESE PORK AND FIVE SPICE



Vietnamese Pork and Five Spice image

The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms.

Provided by Deb Willems

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 2h20m

Yield 8

Number Of Ingredients 9

4 pounds pork shoulder, cut into cubes
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon Chinese five-spice powder

Steps:

  • Season pork with salt and pepper.
  • Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
  • Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.4 g, Cholesterol 85.2 mg, Fat 16.4 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 4.3 g, Sodium 712.8 mg, Sugar 3.4 g

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