FIVE SPICE PORK RILLETTES

By BobD

Ingredients

• 12 SERVINGS
• 3 garlic cloves
• 1 teaspoon Chinese five-spice powder
• 1 tablespoon plus 1/2 tsp kosher salt, divided
• 2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
• 1 lb 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
• EQUIPMENT: cheesecloth; kitchen string; a 4-cup terrine or crock
• ACCOMPANIMENT: toasted baguette or crackers

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 325F with rack in lower third.

Mince and mash garlic with five-spice powder, 1 Tbsp salt, and 1/2 tsp pepper.

Rub onto pork and fatback in a 5-qt 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.

Boil carrot until crisp-tender, about 4 minutes. Stir in chopped scallion and cook 1 minute. Drain and cool slightly.

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 Tbsp Sherry and 1/2 tsp kosher salt, and 1/2 tsp pepper. Cool.

Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours. Serve at room temperature.

COOKS NOTE: Rillettes can be chilled up to 2 weeks.