Five Spice Pork Rillettes

• 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
• cheesecloth
• kitchen string
• a 4-cup terrine or crock
• toasted baguette or crackers

1. Preheat oven to 325F with rack in lower third.
2. Mince and mash garlic with five-spice powder, 1 tablespoon kosher salt, and 1/2 tsp pepper.
3. Rub onto pork and fatback in a 5-quart heavy pot.
4. Wrap parsley, bay leaf, and halved scallions in cheesecloth and tie with string.
5. Add to pot with pork, water, and 1/3 cup Sherry and bring to a boil.
6. Cover and braise in oven until meat is very tender, about 3 hours.
7. Boil carrot until crisp-tender, about 4 minutes.
8. Stir in chopped scallion and cook 1 minute.
9. Drain and cool slightly.
10. Drain pork mixture in a large sieve set over a bowl, reserving liquid.
11. Finely shred meat and lightly mash fatback with tines, transferring both to a bowl.
12. Skim and reserve fat from liquid.
13. Stir 1/2 cup liquid into meat with vegetables, remaining tablespoon Sherry and 1/2 teaspoon kosher salt, and 1/2 tsp pepper.
14. Cool.
15. Transfer to terrine, pressing lightly.
16. Top with 1/4 inch of fat.
17. Cool, then chill 8 hours.
18. Serve at room temperature.

garlic, kosher salt, pork shoulder, pork fatback, flatleaf parsley sprigs, turkish, scallions, water, sherry, carrot, cheesecloth, kitchen string, terrine, crackers

Taken from www.epicurious.com/recipes/food/views/five-spice-pork-rillettes-243645 (may not work)