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.More Fast Asian Recipes

Melissa Rubel Jacobson
September 2008

Gallery

© James Baigrie

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.