Five Spice Pork Rillettes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
3 garlic cloves |
1 teaspoon chinese five-spice powder |
1 tablespoon plus 1/2 teaspoon kosher salt, divided |
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces |
1 pound skinless pork fatback (not salted), cut into 1/2-inch pieces |
5 flat-leaf parsley sprigs |
1 turkish or 1/2 california bay leaf |
5 scallions, 3 halved crosswise and 2 finely chopped |
2 cups water |
1/3 cup plus 1 tablespoon dry sherry, divided |
1 medium carrot, finely chopped |
toasted baguette or crackers |
Directions:
1. Preheat oven to 325°F with rack in lower third.
2. Mince and mash garlic with five-spice powder, 1 tablespoon kosher salt, and 1/2 tsp pepper. Rub onto pork and fatback in a 5-quart heavy pot. Wrap parsley, bay leaf, and halved scallions in cheesecloth and tie with string. Add to pot with pork, water, and 1/3 cup Sherry and bring to a boil. Cover and braise in oven until meat is very tender, about 3 hours.
3. Boil carrot until crisp-tender, about 4 minutes. Stir in chopped scallion and cook 1 minute. Drain and cool slightly.
4. Drain pork mixture in a large sieve set over a bowl, reserving liquid. Finely shred meat and lightly mash fatback with tines, transferring both to a bowl. Skim and reserve fat from liquid. Stir 1/2 cup liquid into meat with vegetables, remaining tablespoon Sherry and 1/2 teaspoon kosher salt, and 1/2 tsp pepper. Cool.
5. Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours. Serve at room temperature.
6. Cooks' note: Rillettes can be chilled up to 2 weeks.
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