Recipes

Five Spice Pork Rillettes

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Five Spice Pork Rillettes

Five Spice Pork Rillettes

amanda

Equipment

  • - High-Speed Electric Meat Grinder

  • - Food Processor with Dough Hooks (optional)

  • - Digital Kitchen Scale

  • - Large Skillet or Frying Pan

  • - Chef's Knife and Cutting Board

  • - Mixing Bowl

  • - Measuring Spoons

  • - Wooden Spatula or Tongs

  • - Mason Jars with Lids

  • - Five-Spice Powder (for reference)

  • - Ground Ginger

  • - Star Anise Pods

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

  • cheesecloth

  • kitchen string

  • a 4-cup terrine or crock

  • toasted baguette or crackers

Instructions

1

Instruction 1

Preheat oven to 325°F with rack in lower third.
2

Instruction 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

Instruction 3

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

Instruction 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

Instruction 5

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