Five Spice Pork Rillettes

Ingredients for Five Spice Pork Rillettes

• 3 garlic cloves

• 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 Turkish or 1/2 California bay leaf

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

• 475ml water

• 80ml plus 1 tablespoon dry Sherry, divided

• 1 medium carrot, finely chopped

• cheesecloth

• kitchen string

• a 4-cup terrine or crock

• toasted baguette or crackers

How to make Five Spice Pork Rillettes

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.