Five Spice Pork Rillettes

french condiment/spread pork braise cocktail party spice sherry chill gourmet

Gina Marie Miraglia Eriquez

Makes 12 (Hors D'Oeuvre)

Source

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

Method

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

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.

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 tablespoon Sherry and 1/2 teaspoon 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.