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    Thursday, March 10, 2016

    Prawn & pork rillette desserts recipes

    Prawn & pork rillette desserts recipes

        1/2 teaspoon Chinese five-spice powder
        Salt & freshly ground black pepper
        2 (about 400g each) pork spareribs
        80g unsalted butter
        1 tablespoon olive oil
        2 sprigs fresh thyme
        2 dried bay leaves
        1/4 teaspoon ground nutmeg
        1kg small uncooked prawns, peeled, deveined, roughly chopped

     Prawn & pork rillette desserts recipes

        Step 1

        Preheat oven to 150°C. Place the Chinese five spice in a small bowl and season with salt and pepper. Sprinkle over both sides of the pork.
        Step 2

        Place pork in a large roasting pan and cook in preheated oven for 1 1/2 hours or until tender. Remove from oven and set aside for 10 minutes to cool. Shred meat.
        Step 3

        Melt butter and oil in a large, heavy-based frying pan over medium heat until foaming. Add thyme, bay leaves and nutmeg and cook, uncovered, stirring, for 2 minutes or until aromatic. Add prawns and cook, stirring, for 6 minutes or until prawns change colour and are just cooked through. Remove from heat and stir in shredded pork. Spoon mixture into a 750ml (3-cup) capacity ceramic dish and smooth the top with the back of a spoon. Cover with plastic wrap and place in the fridge for 40 minutes or until set.

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     This topic brought to you from taste.com
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    Item Reviewed: Prawn & pork rillette desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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