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Slow Roasted Pork Wraps

To create a delicious condiment bar that will pull everything together and add some BAM to these, Slow Roasted Pork Wraps take a look at our suggestions above. Present each one in a separate dish and allow everyone to create their wraps.

Scale

Ingredients

Slow Roasted Pork

Condiments/Toppings

Instructions

  1. Preheat an oven to 350°F.
  2. In a small bowl, combine the Chinese five spice, salt and pepper. Coat pork pieces with mixture, all pieces may not get coated evenly. It will all end up in the same pot so no worries.
  3. In a cocotte or Dutch oven (we like Le Cruset) over medium-high heat, warm 2 Tablespoon of the oil. Working in batches, brown the pork on all sides, 6 to 8 minutes per batch. Transfer to a large bowl.
  4. Reduce the heat to medium and warm the remaining 1 Tablespoon oil. Add the yellow onions and cook, stirring occasionally, until softened, about 5 minutes.
  5. Add the ginger and garlic and cook, stirring frequently, for 1 minute.
  6. Add the soy sauce, the 1/3 cup hoisin sauce, the 2 tablespoon chili sauce and the broth and bring to a simmer.
  7. 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 ¾ hours.
  8. Skim the fat off the sauce, if any. Using tongs and a fork, pull the pork apart into small pieces or shreds.
  9. Serve with lettuce leaves, Thai rice, and all or some items listed in the condiment bar as you prefer and based on availability. Remember presentation is important so get creative on the condiment bar.

Notes

Ponzu-Soy: Ponzu is a citrus seasoned soy sauce containing vinegar. Where the recipe calls for Ponzu or Low Sodium Soy Sauce you can use one or the other or combine the two. Kikkoman makes two delicious varieties of Ponzu feel free to use either one or both; Bright and tangy, original Kikkoman Ponzu Citrus or Lime Ponzu.

Pork: Can be made a day ahead and stored in the refrigerator and either reheated in the oven or on the stove top. If you have any leftover pork the possibilities are endless, pasta, salads, ravioli, dumplings, pot stickers, etc.