Five Spice Pork Rillettes
A luxurious French-Chinese fusion dish of shredded pork shoulder and fatback seasoned with aromatic Chinese five-spice powder, slowly braised until tender. This rich meat spread is perfect for serving on toasted baguette or crackers.
Ingredients
- •3 cloves garlic cloves
- •1 teaspoon Chinese five-spice powder
- •1 tablespoon kosher salt
- •2 pounds boneless pork shoulder
- •1 pound skinless pork fatback
- •5 sprigs flat-leaf parsley
- •1 leaf Turkish bay leaf
- •5 whole scallions
- •2 cups water
- •⅓ cup dry Sherry
- •1 medium carrot
- •1 piece cheesecloth
- •1 piece kitchen string
- •1 piece terrine or crock
- •1 serving toasted baguette or crackers
Cooking Instructions
- 1.
Preheat oven to 325°F with rack in lower third.
5 min
- 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.
180 min
- 3.
Boil carrot until crisp-tender, about 4 minutes. Stir in chopped scallion and cook 1 minute. Drain and cool slightly.
5 min
- 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.
20 min
- 5.
Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours. Serve at room temperature.
480 min