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
  • Equipment:

    cheesecloth; kitchen string; a 4-cup terrine or crock
  • Accompaniment:

    toasted baguette or crackers
  • Preheat oven to 325°F with rack in lower third.
  • 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.
  • 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 Tbsp Sherry and 1/2 tsp 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.
Cooks’ note: Rillettes can be chilled up to 2 weeks.
Subscribe to Gourmet