Active Time

　　30 min

　　Total Time

　　1 1/2 days (includes chilling)

　　

Ingredients

Makes 12 (Hors D'Oeuvre)

　　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

　　

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.

　　Cooks' note:

　　Rillettes can be chilled up to 2 weeks.