Pork
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.
Ingredients
Pork
- 3 Tablespoons kosher salt
- 2 Tablespoons black pepper
- 2 Tablespoons minced gingerroot
- 2 Tablespoons minced garlic
- 2 fluid ounces (1/4 cup) vegetable oil
- 1 boneless pork shoulder (about 2 1/2 pounds), trimmed
Procedure
Thai Basil Sauce
- 2 Cups Thai basil leaves
- 1 Cup garlic chives, blanched and dried
- 11/4 Cups olive oil
- 2 Tablespoons fish sauce
Chile-Raisin Oil
- 11/4 Cups vegetable oil
- 1 Cup minced shallots
- 1 Cup dried chile flakes
- 11/4 Cups California raisins, chopped
- 1 Tablespoon kosher salt
Garnishes
- Fried shallots
- Micro cilantro
- Philippine sea salt
- freshly cracked black pepper