Cooking with Fire: Beecher Fire Protection District's Five Spice Pork and Potato Wedges recipe

BEECHER, Ill. - This Thursday morning, we're turning up the heat at the Beecher Fire Protection District for "Cooking with Fire," featuring firefighter/paramedic Marcus Dunkin's Five Spice Pork and Potato Wedges.

Five Spice Pork Recipe

Ingredients:

Here’s everything you’ll need to make this recipe.

For the Pork:

• 1 pork butt
• Five spice seasoning
• 16 oz of water

For the Potato Wedges:

• Potatoes
• Chili oil

For the Coconut Gravy:

• Drippings from roasted pork
• 1 can unsweetened coconut milk
• 3 tablespoons cornstarch
• 6 oz water

For the Toppings:

• 2 sweet onions
• Butter
• Brioche buns
• Shredded mozzarella cheese

Instructions:

Here's how to bring the recipe together.

Preheat the oven to 400°F.

Prepare the Pork:

• Trim the fat from the pork butt and cut it into small chunks.
• Place the pork chunks into an oven-safe dish.
• Mix the five spice seasoning into 16 oz of water and pour it over the pork.
• Cover the dish with foil, venting it slightly, and bake for 2 hours.
• After 2 hours, remove the foil and continue baking for an additional 30 minutes or until the pork is tender.

Prepare the Potato Wedges:

• Wash the potatoes and peel any blemishes.
• Slice the potatoes into wedges.
• Rinse the potato wedges to remove excess starch.
• Toss the wedges in chili oil to coat.
• Bake the wedges at 400°F for 35 minutes or until golden and crispy.

Make the Coconut Gravy:

• Combine the drippings from the roasted pork with one can of unsweetened coconut milk in a saucepan. Bring to a slow boil.
• In a separate bowl, mix 3 tablespoons of cornstarch with 6 oz of water, then add this mixture to the coconut milk.
• Whisk until the gravy thickens. Once thickened, pour 1 cup of the gravy over the finished pork.

Prepare the Toppings:

• Sauté the sweet onions with a little butter until soft and golden. Set aside.
• Slice the brioche buns and place your desired amount of cooked pork and juices on the bottom half of the bun.
• Top with sautéed onions and shredded mozzarella cheese.

Assemble and Serve:

• Top the sandwich with the other half of the brioche bun and enjoy! Serve with the crispy potato wedges on the side.