Five Spice Pork Rillettes

Ingredients

• 1 teaspoon five spice powder chinese
• 12 servings crusty baguette toasted
• 2 pounds pork shoulder boneless cut into 1 1/2-inch pieces
• 1 medium carrots finely chopped
• 0.3 cup sherry dry divided
• 5  flat parsley 
• 3  garlic clove 
• 1 tablespoon kosher salt divided
• 1 pound pork fatback salted skinless cut into 1/2-inch pieces (not )
• 5  spring onion halved finely chopped
• 1  bay leaves 
• 2 cups water 

Equipment

• bowl
• oven
• pot
• sieve
• cheesecloth

Directions

1. Preheat oven to 325°F with rack in lower third.
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.
3. 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.
4. Boil carrot until crisp-tender, about 4 minutes. Stir in chopped scallion and cook 1 minute.
5. Drain and cool slightly.
6. 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.
7. Transfer to terrine, pressing lightly. Top with 1/4 inch of fat. Cool, then chill 8 hours.
8. Serve at room temperature.
9. Rillettes can be chilled up to 2 weeks.