Roast Pork with Chile-Raisin Oil and Thai Basil Sauce
Submitted by: Alex Ong
A tasty combination of roast pork drizzled with spicy oil and tempting basil sauce.
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons minced gingerroot
- 2 tablespoons minced garlic
- 2 fluid ounce (1/4 cup) vegetable oil
- 1 boneless pork shoulder (about 2 1/2 pounds), trimmed
Thai Basil Sauce
- 2 cups Thai basil leaves
- 1 cup garlic chives, blanched and dried
- 1 1/4 cups olive oil
- 2 tablespoons fish sauce
- 1 1/4 cups vegetable oil
- 1 cup minced shallots
- 1 cup dried chile flakes
- 1 1/4 cups California raisins, chopped
- 1 tablespoon kosher salt
- Fried shallots
- Micro cilantro
- Philippine sea salt
- freshly cracked black pepper
Combine salt, pepper, ginger, garlic and vegetable oil. Tie roast with butchers twine and rub with seasonings; let stand overnight in refrigerator. Next day, drain pork, discarding marinade; sear and roast at 400°F, about 45 minutes to medium (160°F). Rest and chill for 2 hours.
Thai Basil Sauce
Combine and purée basil leaves, chives, oil and fish sauce with a stick hand blender.
Preheat oil in sautépan over high heat. Add minced shallots and brown. Reduce heat to low and cook for 3 minutes. Add chile flakes and raisins; cook until oil is red. Salt, to taste. Store at room temperature for up to a month.
Remove twine from pork and slice thin. Arrange on serving platter. Drizzle with Thai Basil Sauce and Chile-Raisin Oil. Garnish with fried shallots, micro cilantro, sea salt and freshly cracked black pepper.
Nutrition Facts Per Serving
Calories 910 (75% from fat); Total Fat 77g (sat 12g, mono 46g, poly 14g, trans 0g ); Cholesterol 70mg; Protein 25g; Carbohydrate 32g; (Dietary Fiber 10g; Sugars 15g; ); Iron 13mg; Sodium 2610mg; Calcium 521mg; Potassium 575mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.