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
-
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.
