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