Five-spice pork shoulder with whole wheat steamed buns from Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen (page 172) by Andrew Li and Irene Li and Margaret Li

  • ground cloves
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  • five spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
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  • EYB Comments

    Can substitute butter for pork fat, mayonnaise and Sriracha sauce or the book's "Soy aioli" for the book's "Sriracha aioli" specified in this recipe, and store-bought hoisin sauce or the book's "Apple hoisin sauce" for the book's Cranberry sweet and sour sauce" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for pork fat, mayonnaise and Sriracha sauce or the book's "Soy aioli" for the book's "Sriracha aioli" specified in this recipe, and store-bought hoisin sauce or the book's "Apple hoisin sauce" for the book's Cranberry sweet and sour sauce" specified in this recipe.

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