VIETNAMESE PORK AND FIVE SPICE
The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms.
Provided by Deb Willems
Categories World Cuisine Recipes Asian Vietnamese
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper.
- Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
- Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.4 g, Cholesterol 85.2 mg, Fat 16.4 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 4.3 g, Sodium 712.8 mg, Sugar 3.4 g
PORK RILLETTES
There's nothing like a dip to please a crowd, as Mark Bittman wrote in 2011. There are the classics, of course: your French onion dips and potted shrimp. And then there's rillettes. "Rillettes are incredible: smooth, fatty and intensely flavored," he wrote. It's not a fast recipe, with the pork shoulder cooking down for almost 3 hours, but with some patience, you'll have something Mr. Bittman described as a "showstopper."
Provided by Mark Bittman
Categories dips and spreads, project, side dish
Time 3h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 275º. Put the peppercorns, allspice, cloves and coriander in a spice grinder or clean coffee grinder and process until finely ground. Put the pork in a large, deep skillet or Dutch oven and sprinkle with salt and the spice mixture. Add the garlic, bay leaf, rosemary and stock and put the pot over medium heat. Bring to a simmer, cover and put the pot in the oven. Cook, checking every now and then, until the pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove the cover if necessary to get the liquid to evaporate; the bottom of the pot should be just about all melted fat when you're done), 2 1/2 to 3 hours.
- Strain the mixture; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer the pork to a bowl and mash it into small shreds with the back of a fork. Add 1/4 cup of the reserved fat and stir to combine. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Pack the rillettes into a mason jar or another container and refrigerate (covered tightly, they will keep for at least a week). Serve cold or at room temperature.
PORK RILLETTES
A French dish of potted meat with garlic, juniper and brandy. Slow-cook pork until tender then set into individual ramekins for a sensational starter
Provided by Barney Desmazery
Categories Starter
Time 4h
Number Of Ingredients 11
Steps:
- Reserve 1 bay leaf, then tip everything except the duck fat and serving suggestions into a bowl and season generously. If you have time, cover and leave the meat to marinate overnight in the fridge - however, this isn't essential.
- Heat oven to 140C/120C fan/gas 1. Tip the meat and all the juices into a flameproof casserole dish with a lid. Pour over 250ml water, or enough to just cover the meat, and place the pan on a low heat. As soon as it starts to bubble, pop on the lid and put in the oven for 2½-3 hrs, removing it once to give it a good stir.
- The meat should now be very tender. Leave it to cool slightly in the pan, then drain over a bowl to catch the fat and juices. Shred the pork by hand or put in a food processor and pulse a few times to shred, but don't overwork it into a paste. Taste, add extra seasoning if needed, then press meat into 2 small or 1 large serving dish, or pack into individual ramekins. Pour the juices and fat back over the meat, and put in the fridge for at least 2 hrs for the fat to harden. (To keep the rillettes for a week or so, cover with a layer of duck fat, and lay a bay leaf and a couple of juniper berries on top for decoration.)
- Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing.
Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 24 grams protein, Sodium 0.5 milligram of sodium
PAN-ROASTED 5-SPICE PORK LOIN
This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
- Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
- Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer to a plate to rest at least 5 minutes before slicing.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g
FIVE SPICE PORK ROAST
Make and share this Five Spice Pork Roast recipe from Food.com.
Provided by Audrey M
Categories Pork
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from roasts and cut down to fit into your crockpot.
- If necessary, remove the bone.
- Rub the Five Spice Powder all over pork roast.
- Brown roast on all sides in oil.
- Place browned roasted into crockpot.
- Mix together apple juice, wine and soy sauce and pour mixture over roast.
- Cook on low for 10 hours or high for 4 1/2 to 5 hours.
- Preheat oven to 200 degrees.
- Cut up roast and place roast in oven to keep warm while preparing sauce.
- Strain liquid into a large measuring cup.
- Skim off fat.
- If there isn't 2 cups of liquid, add water to make up the difference.
- Next, heat liquid in a small saucepan.
- Mix together water and cornstarch; add to saucepan.
- Cook until liquid it becomes thick.
- Serve gravy over roast and rice.
Nutrition Facts : Calories 599.5, Fat 43.1, SaturatedFat 14.5, Cholesterol 161, Sodium 484.6, Carbohydrate 8, Fiber 0.1, Sugar 3.6, Protein 39.6
PORK RILLETTES
Rillettes, the French version of pulled pork turned into a rich spread, demands the same piercing acidity and almost chalky mineral notes to cut like a laser through the fattiness. Though rillettes are often served with Chablis or Sancerre, bubbles make the combination even better. Pork is the easiest, though duck and rabbit are delicious, too. Just remember that you need more-or-less equal parts fat and lean.
Provided by Florence Fabricant
Categories appetizer
Time 5h
Yield About 2 cups, or 8 servings
Number Of Ingredients 8
Steps:
- Coarsely dice pork and place in a heavy 4-quart pot. Add mustard seeds, pepper, salt, garlic and two of the bay leaves. Mix well. Add wine. Bring to a boil, reduce to a very slow simmer and cook, skimming any foam, for 30 minutes. Add 1 cup water, return to a very slow simmer, cover and cook for 2 1/2 hours, stirring once or twice during this time.
- Uncover and increase heat to medium. Cook 20 to 30 minutes more until any liquid is pure fat, not water. You can tell if you look at a spoonful of the liquid and there are no little water bubbles. Taste the fat and adjust the seasonings if needed; do not under-season because the rillettes will be served fairly cold. Set aside to cool 1 hour. Remove bay leaves.
- Mash and shred the mixture, using your fingers, 2 forks, or (what I think works really well) a pastry cutter. Transfer to a crock or glass jar with a lid that clamps tight, pressing down so there are no air bubbles. Top with the remaining bay leaf, cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. Remove from refrigerator 30 minutes before serving.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 40 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 15 grams, Sodium 336 milligrams, Sugar 0 grams
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- Place the cubed pork in a large mixing bowl and add all remaining ingredients except for the lard. Use your hands to mix and rub the pork until it is thoroughly combined with the spices. Cover with plastic wrap and refrigerate for 3 days.
- Remove the pork and let it sit at room temperature for 30 minutes while you prepare the lard. Preheat the oven to 275 degrees F.Melt the lard slowly in a saucepan just until liquefied.
- Place the pork in a Dutch oven, spread out evenly, and pour the melted lard over it making sure the meat is completely submerged under the lard. If not, melt some more lard and add it. Cover the Dutch oven with the lid, place it in the preheated oven and cook for 2 ½ to 3 hours or until the pork is fork tender. Remove from the oven and let it cool down until cool down until cool enough to handle. Discard the juniper berries.Use a slotted spoon to transfer the pork to a chopping board and finely chop the meat.
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