Five-Spice Pork Wraps

William Sonoma

Yield: 1 serving
Community Recipe from


  • Pork


  1. Perfect for a crowd, these pork wraps are seasoned with Chinese five spice, a classic blend that combines fragrant star anise and spicy Szechuan peppercorns with the sweetness of cinnamon, cloves and fennel seeds.

  2. Ingredients:
  3. 4 tsp. Chinese five spice
  4. 1 Tbs. kosher salt
  5. 3/4 tsp. freshly ground pepper
  6. 6 lb. boneless pork shoulder, cut into 10 large pieces
  7. 3 Tbs. vegetable oil
  8. 2 yellow onions, diced
  9. 1 1/2 tsp. finely grated fresh ginger
  10. 1 1/2 Tbs. minced garlic
  11. 1/3 cup soy sauce
  12. 1/3 cup hoisin sauce, plus more for serving
  13. 2 Tbs. Sriracha chili sauce, plus more for serving
  14. 1 1/2 cups chicken broth
  15. Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves for serving
  16. Directions:
  17. Preheat an oven to 350°F.

  18. In a small bowl, combine the Chinese five spice, salt and pepper. Rub the mixture evenly on the pork.

  19. 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.

  20. 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.

  21. 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 sauc
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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