Five Spice Pork Rillettes

Ingredients for Five Spice Pork Rillettes

• 3 spicchi d'aglio

• 1 teaspoon Chinese five-spice powder

• 1 tablespoon plus 1/2 teaspoons kosher salt, divided

• 900g boneless pork shoulder, cut into 1 1/2-inch pieces

• 450g skinless pork fatback (not salted), cut into 1/2-inch pieces

• 5 flat-leaf parsley sprigs

• 1 foglia di alloro turco o 1/2 foglia di alloro della California

• 5 spring onions, 3 halved crosswise and 2 finely chopped

• 475ml acqua

• 80ml plus 1 tablespoon dry Sherry, divided

• 1 medium carrot, finely chopped

• cheesecloth

• spago da cucina

• a 4-cup terrine or crock

• toasted baguette or crackers

Preheat oven to 163°C with rack in lower third.

Mince and mash garlic with five-spice powder, 1 tablespoon kosher salt, and 1/2 teaspoons pepper. Rub onto pork and fatback in a 5-quart heavy pot. Wrap parsley, bay leaf, and halved spring onions in cheesecloth and tie with string. Add to pot with pork, water, and 80ml 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 spring onion 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 120ml liquid into meat with vegetables, remaining tablespoon Sherry and 1/2 teaspoons kosher salt, and 1/2 teaspoons pepper. Cool.

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

Avvertenza

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