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

    Chile-Raisin Oil

    • 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.

    Chile-Raisin Oil

    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.

    To Serve

    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

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