Prawn & pork rillette desserts recipes
Ingredients
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
Method
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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