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Roast Pork with Chile-Raisin Oil and Thai Basil Sauce
PORK FOODSERVICE18Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. kosher salt
- 2 Tbsp. black pepper (ground)
- 2 Tbsp. fresh ginger root (minced)
- 2 Tbsp. garlic (minced)
- 2 floz vegetable oil
- 5 lb. pork shoulder (boneless. trimmed)
- 2 cups thai basil
- 1 cup garlic chives (blanched, dried)
- 2 1/2 cups olive oil
- 2 Tbsp. fish sauce
- 2 1/2 cups vegetable oil
- 1 cup shallots (minced)
- 1 cup red pepper flakes (dried)
- 1 cup raisins (california, chopped)
- fried shallots (as needed)
- cilantro (as needed micro)
- sea salt (as needed philippine)
- black pepper (as needed, fresh ground)
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Directions
- 1. Combine salt, pepper, ginger, garlic and vegetable oil. Tie roast with butcher's twine and rub with seasoning
- 2. Marinate overnight in refrigerator. Next day, drain pork, discarding marinade
- 3. Sear and roast at 400 degrees F, about 45 minutes to medium (160 degrees F)
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