Light on texture but not on flavor, these lettuce wraps are welcomed after all the heavy holiday meals, yet still warms the soul. Using exotic Chinese five spice and a moist cooking technique called braising, this recipe allows for juicy slow cooked meat that plays nicely with clean crisp butter lettuce. Also delicious paired with a cold beer.
- 2 Tablespoons Chinese five spice
- 1 teaspoon red pepper flake
- 1 Tablespoon kosher salt
- 3/4 teaspoon freshly ground pepper
- 4 lb. boneless pork shoulder, cut into 10 large pieces
- 3 Tablespoons olive oil
- 2 yellow onions, sliced
- 1 Tablespoon grated fresh ginger
- 2 Tablespoons chopped garlic
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 2 Tablespoons Sriracha chili sauce
- 2 cups chicken stock
- 2 heads butter lettuce, leaves separated and washed well
- 2 cups cooked brown rice (cook rice according to package)
- 1 bunch thinly sliced green onions
- 1 bunch cilantro leaves
- 1 lime, cut into wedges for serving
Preheat an oven to 300°F.
In a small bowl, combine the Chinese five spice, red pepper, salt and pepper. Rub the mixture evenly on the pork pieces. In a Dutch oven over medium-high heat, warm 3 Tbs. of the oil. Working in batches, brown the pork on all sides, 6 to 8 minutes per batch.
Reduce the heat to medium and 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, hoisin sauce, Sriracha 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 until it is fork-tender, about 6 hours.
Using tongs and a fork, pull the pork apart into large chunks. Serve in lettuce leaves with steamed brown rice, green onions, and cilantro. Drizzle with more Sriracha sauce for extra spice.
Here is an archive of Kristen’s previous recipes published in Macaroni Kid:
