Ingredients:
- 3 garlic cloves
- 5 flat-leaf parsley sprigs
- 5 scallions , 3 halved crosswise and 2 finely chopped
Directions:
- Preheat oven to 325°F with rack in lower third.
- 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.
- 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 tablespoon Sherry and 1/2 teaspoon 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2438.4 Kcal (10209 kJ) | ||
| Calories from fat | 141.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.78g | 24% | |
|---|---|---|---|
| Cholesterol | 733.7mg | 245% | |
| Sodium | 136.04mg | 6% | |
| Potassium | 4371.01mg | 93% | |
| Total Carbs | 161.31g | 54% | |
| Sugars | 32.78g | 131% | |
| Dietary Fiber | 25.08g | 100% | |
| Protein | 406.33g | 813% | |
| Vitamin C | 504.8mg | 841% | |
| Vitamin A | 24.3mg | 812% | |
| Iron | 9.4mg | 52% | |
| Calcium | 9797.5mg | 980% | |
| Amount Per 100 g | |||
| Calories | 1400.14 Kcal (5862 kJ) | ||
| Calories from fat | 81.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.06g | 24% | |
|---|---|---|---|
| Cholesterol | 421.29mg | 245% | |
| Sodium | 78.12mg | 6% | |
| Potassium | 2509.87mg | 93% | |
| Total Carbs | 92.63g | 54% | |
| Sugars | 18.82g | 131% | |
| Dietary Fiber | 14.4g | 100% | |
| Protein | 233.32g | 813% | |
| Vitamin C | 289.9mg | 841% | |
| Vitamin A | 14mg | 812% | |
| Iron | 5.4mg | 52% | |
| Calcium | 5625.8mg | 980% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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