One of our favorite weeknight recipes takes the ease and comfort of a corn tortilla and loads it with simple, fresh Asian flavors.
Recipe adapted from William Sonoma Five-Spice Pork Wraps.
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 rice wine vinegar
1/3 tsp. red pepper or cayenne pepper
1 1/2 cups chicken broth
2 cups chopped fresh basil
1 pack fresh corn tortillas
2 cups chopped fresh cilantro
3 carrots thinly sliced with a vegetable peeler
Preheat an oven to 350°F.
In a small bowl, combine the Chinese five spice, red pepper, salt and pepper. Rub the mixture evenly on the pork.
In a pot, over medium-high heat, warm 2 Tbs. 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 Tbs. 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 rice vinegar, 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.
Using tongs and a fork, pull the pork apart into large chunks and gently shred.
On warm, blistered tortillas (we heat on the stove directly) serve pork topped with basil, cilantro and carrots. Squeeze fresh lime onto the top before rolling and eating!