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Stir-Fried Five-Spice Pork with Lettuce Cups
© James Baigrie

Stir-Fried Five-Spice Pork with Lettuce Cups

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Melissa Rubel Jacobson seasons chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture of cinnamon, fennel seeds, cloves, star anise and Szechuan peppercorns), which is a fast way to add Asian flavor.

  1. 1 tablespoon peanut oil
  2. 1 1/2 pounds boneless pork shoulder, outer fat trimmed and pork cut into 1/2-inch dice
  3. 1 small onion, cut into 1/3-inch dice
  4. 1 carrot, halved lengthwise and thinly sliced crosswise
  5. 1 celery rib, thinly sliced on the bias
  6. 3/4 teaspoon Chinese five-spice powder
  7. 1/3 cup canned whole water chestnuts, drained and coarsely chopped
  8. 3 tablespoons chicken stock or low-sodium broth
  9. 2 1/2 tablespoons hoisin sauce
  10. 8 basil leaves, torn into pieces
  11. 2 scallions, white and green parts thinly sliced
  12. 1/2 teaspoon Asian sesame oil
  13. Kosher salt and freshly ground pepper
  14. Iceberg lettuce leaves, for serving
  1. In a large skillet, heat the peanut oil until shimmering. Add the diced pork shoulder and stir-fry over high heat until browned and just cooked through, about 5 minutes. Using a slotted spoon, transfer the pork to a plate.
  2. Add the onion, carrot and celery to the skillet and cook over moderate heat until tender, about 4 minutes, Add the five-spice powder and cook until fragrant, about 30 seconds. Stir in the water chestnuts, stock and hoisin sauce, scraping up the brown bits from the bottom of the pan. Return the pork to the skillet and stir-fry until heated through and coated with the sauce, about 1 minute. Remove from the heat and stir in the basil, scallions and sesame oil; season with salt and pepper. Spoon the pork into bowls and serve with lettuce leaves for wrapping.
Serve With Steamed brown or white rice.

Suggested Pairing

Light-bodied, spicy Willamette Valley Pinot Noir.



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