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.



  • 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


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


  • Fried shallots
  • Micro cilantro
  • Philippine sea salt
  • freshly cracked black pepper

Nutrition Facts Per Serving

Calories 910 (Calories from Fat 75%); Total Fat 77 ( Saturated Fat 12; Trans Fat 0; ); Cholesterol 70; Sodium 2610; Potassium 575; Total Carbohydrate 32; Dietary Fiber 10; Sugars 15; Protein 25; Calcium 521; Iron 13;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are fat and cholesterol free.