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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
five spice powder	4	teaspoons		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
pork shoulder	6	lbs	boneless cut	3454.4078	0.0	613.0894	92.4802
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
yellow onion	2		diced	128.0	29.888	3.52	0.32
ginger	1 1/2	1/2	grated	9.045	1.9337	0.2425	0.1145
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
hoisin sauce	1/3	cup		187.7333	37.6149	2.8245	2.8928
chili sauce	2	tablespoons		31.395	6.7533	0.8531	0.1024
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.