Skip to main content
Epicurious
Gourmet

Five Spice Pork Rillettes

By Gina Marie Miraglia Eriquez

5.0

(2)

Image may contain Confectionery Food Sweets Dessert and Bread
Photo by Romulo Yanes
Cooks' note:

Rillettes can be chilled up to 2 weeks.

Recipe information

  • Total Time

    1 1/2 days (includes chilling)

  • Yield

    Makes 12 (Hors D'Oeuvre)

Ingredients

3 garlic cloves
1 teaspoon Chinese five-spice powder
1 tablespoon plus 1/2 teaspoon kosher salt, divided
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
1 pound 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

Preparation

  1. Step 1

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

    Step 2

    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. 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.

    Step 3

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

    Step 4

    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.

    Step 5

    Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours. Serve at room temperature.

TagsToastSandwichPorkMeatMainDinnerNut FreeDairy FreeMake AheadBraiseGourmet
Read More
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.