Our thanks to Soffia Wardy, US Wellness July 2019 Featured Chef, for sharing her Slow Roasted Pork Wraps recipe.
Recipe By: Soffia Wardy, The Art of Living Well
Succulent, Slow Roasted Pork Wraps!
This recipe for Slow Roasted Pork Wraps is one of our favorite recipes; it is perfect for entertaining a crowd as all the prep takes place before the guests arrive. The pork is super tasty wrapped in either a tortilla or a crisp leaf of lettuce, and served with Thai Rice!
Slow Roasted Pork
- 4 teaspoon Chinese five spice
- 1 tablespoon kosher salt
- 3/4 teaspoon freshly ground pepper
- 6 lb. boneless pork shoulder, cut into large pieces (trimmed if necessary) 3 tablespoon vegetable oil
- 2 medium yellow onions, diced
- 1 1⁄2 teaspoon finely grated fresh ginger
- 1 1⁄2 tablespoon minced garlic
- 1/3 cup Ponzu or Low Sodium Soy sauce (see notes)
- 1/3 cup Hoisin sauce
- 2 tablespoon Sriracha chili sauce
- 1 1⁄2 cups chicken broth
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 below. Present each one in a separate dish and allow everyone to create their wraps.
- Butter lettuce leaves
- Washed whole Mung Bean Sprouts
- Green Onions chopped
- Cilantro roughly chopped
- Mint-roughly chopped
- Yellow Bell Peppers-julienned
- Red Bell Peppers-julienned
- Peanuts-roughly chopped
- Limes cut into 1/8 wedges for squeezing
- Amen Wardy’s Spicy Jazzy Jalapeños Sauces
- Hoisin Sauce
- Sriracha Chili Sauce
- Thai Garlic Chili Sauce
- Mae Ploy Sweet Chili Sauce
- Preheat an oven to 350°F.
- 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.
- 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.
- 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.
- Add the ginger and garlic and cook, stirring frequently, for 1 minute.
- Add the soy sauce, the 1/3 cup hoisin sauce, the 2 tablespoon 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.
- Skim the fat off the sauce, if any. Using tongs and a fork, pull the pork apart into small pieces or shreds.
- 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.
- 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 stovetop. If you have any leftover pork the possibilities are endless, pasta, salads, ravioli, dumplings, pot stickers, etc.
If you try this tasty dish, share it with us by tagging #uswellnessmeats in your post. We hope you enjoy this recipe as much as we do.
Meet Soffia Wardy
I have been fortunate enough to live in several countries: Italy, Switzerland, and Mexico. Through our travels, we have honed our cooking skills and love to experiment with new ideas, global ingredients, and techniques. I’m passionate about maintaining a well-stocked pantry. I love to whip up a great meal almost as much as I love to plan an elaborate dinner party.
Visit Soffia’s blog, The Art of Living Well for tips on entertaining, recipes, and her experiences traveling and enjoying the world!