Prawn & pork rillette

Detailed step-by-step description of how to cook the dish "Prawn & pork rillette". Try it by all means

Recipe «Prawn & pork rillette» presented in category Recipes / Meat, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 tsp Chinese five-spice powder, Salt & freshly ground black pepper, 2 pork spareribs, 80g unsalted butter, 1 tbsp olive oil , 2 sprigs fresh thyme, 2 dried bay leaves, 1/4 tsp ground nutmeg , 1kg small uncooked prawns, peeled, deveined, roughly chopped.

Ingredients:

• 1/2 tsp Chinese five-spice powder 
• Salt & freshly ground black pepper 
• 2 pork spareribs 
• 80g unsalted butter 
• 1 tbsp olive oil 
• 2 sprigs fresh thyme 
• 2 dried bay leaves 
• 1/4 tsp ground nutmeg 
• 1kg small uncooked prawns, peeled, deveined, roughly chopped 

Instructions

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.
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.
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.