Photo: Sam Loyd
Five-Spice Pork Wraps
13 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
918
Calories
66g
Protein
44g
Fat
62g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tsp. Chinese five spice
- 1 Tbs. kosher salt
- 3/4 tsp. freshly ground pepper
- 6 lb. boneless pork shoulder, cut into 10 large pieces
- 3 Tbs. vegetable oil
- 2 yellow onions, diced
- 1 1/2 tsp. finely grated fresh ginger
- 1 1/2 Tbs. minced garlic
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce, plus more for serving
- 2 Tbs. Sriracha chili sauce, plus more for serving
- 1 1/2 cups chicken broth
- Butter lettuce leaves, steamed white rice, bean sprouts, thinly sliced green onions and cilantro leaves for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes