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  • 14servings
  • 165minutes
  • 550calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons five-spice powder

  2. 1 tablespoon kosher salt

  3. 3/4 teaspoon fresh ground pepper

  4. 6 lbs boneless pork shoulder , cut into 10 large pieces

  5. 3 tablespoons vegetable oil

  6. 2 yellow onions , diced

  7. 1 1/2 teaspoons fresh ginger , finely grated

  8. 1 1/2 tablespoons garlic , minced

  9. 1/3 cup soy sauce , I use low sodium

  10. 1/3 cup hoisin sauce , plus more for serving

  11. 2 tablespoons chili sauce , Sriracha plus more for serving

  12. 1 1/2 cups chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. In smal bowl, combine Chinese five spice, salt and pepper; rub on pork.

  3. In dutch oven (cocotte) over medium-high heat, warm 2 tablespoons oil.

  4. Brown pork in batches, 6-8 minutes per batch.

  5. Transfer to large bowl.

  6. Reduce heat to medium; warm 1 tablespoon oil.

  7. Cook yellow onions 5 minutes.

  8. Add ginger and garlic; Cook 1 minute.

  9. Add soy sauce, 1/2 cup hoisin sauce, 2 Tablespoons chili sauce and broth; bring to simmer.

  10. Return pork to pot.

  11. Cover; bake in oven, turning pork occasionally, 2 1/2 hours.

  12. Skim fat off sauce.

  13. Pull pork apart into large chunks.

  14. Serve with lettuce leaves and garnish as listed above.

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