Five Spice Pork Rillettes

Name: Five Spice Pork Rillettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon Chinese five-spice powder; 12 servings toasted baguette or crackers; 907 grams boneless pork shoulder, cut into 1 1/2-inch pieces; 1 medium carrot, finely chopped; 79 milliliters dry Sherry, divided; 5 flat-leaf parsley sprigs; 3 garlic cloves; 1 Tbsp kosher salt, divided; 454 grams skinless pork fatback (not salted), cut into 1/2-inch pieces; 5 scallions, 3 halved crosswise and 2 finely chopped; 1 Turkish or 1/2 California bay leaf; 473 milliliters water

Five Spice Pork Rillettes is a dairy free hor d'oeuvre. This recipe makes 12 servings with 380 calories, 29g of protein, and 13g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, water, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Kosher Salt

Green Onions

Bay Leaves

Fatback

Parsley

Garlic

Pepper

Ground Meat

Pork

Wrap

Dry Seasoning Rub

Equipment you will use

Cheesecloth

Pot

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.

Ingredients you will need

Sherry

Water

Meat

Pork

Equipment you will use

Oven

Pot

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

Ingredients you will need

Green Onions

Carrot

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.

Ingredients you will need

Kosher Salt

Vegetable