2000s Recipes + Menus
Five-Spice Pork Rillettes
Serves 12 (hors d’oeuvre)
- Active time:30 min
- Start to finish:1 1/2 days (includes chilling)
September 2008
Go behind the scenes in The Test Kitchen, where food editor Ian Knauer cross-tests this recipe and solicits feedback from the other food editors.
- 3 garlic cloves
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon plus 1/2 tsp kosher salt, divided
- 2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
- 1 lb 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
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Equipment:
cheesecloth; kitchen string; a 4-cup terrine or crock -
Accompaniment:
toasted baguette or crackers
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Preheat oven to 325°F with rack in lower third.
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Mince and mash garlic with five-spice powder, 1 Tbsp salt, and 1/2 tsp pepper. Rub onto pork and fatback in a 5-qt 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.
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Boil carrot until crisp-tender, about 4 minutes. Stir in chopped scallion and cook 1 minute. Drain and cool slightly.
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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 Tbsp Sherry and 1/2 tsp kosher salt, and 1/2 tsp pepper. Cool.
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Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours. Serve at room temperature.
Cooks’ note: Rillettes can be chilled up to 2 weeks.
- Keywords
- gina marie miraglia eriquez,
- french,
- pork,
- starter,
- modern french
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