SLOW ROASTED PORK WITH SCALLION, CHILI AND GINGER SAUCE

SLOW ROASTED PORK WITH SCALLION, CHILI AND GINGER SAUCE image

Categories Pork

Yield 4 servings

Number Of Ingredients 19

For the pork:
4 pounds pork butt (shoulder)
1/2 cup granulated sugar
1/2 cup kosher salt, plus extra for sprinkling
1/4 cup brown sugar
For the ginger-scallion sauce:
1 bunch scallions, about 8, white and green parts, thinly sliced
1/4 cup freshly grated ginger
2 tablespoons grapeseed oil
1 teaspoon light soy sauce
1/2 teaspoon sherry vinegar
1/4 teaspoon kosher salt
For the red chili sauce:
1 tablespoon fermented bean and chili paste
1 teaspoon sweet chili sauce
2 tablespoons sherry vinegar
2 tablespoons grapeseed oil
Cooked basmati rice
Bibb lettuce leaves, washed and dried

Steps:

Place the pork in a large bowl. Combine the granulated sugar and 1/2 cup salt in a small bowl. Rub all over the meat. Cover with plastic wrap and refrigerate overnight. When you are ready to cook, heat oven to 300 F. Remove pork from refrigerator and discard any accumulated juices. Place the pork in a roasting pan. Roast in the oven until the pork is falling apart tender, about 5 hours, basting occasionally. Remove meat from oven. Increase oven temperature to 500 F. Rub brown sugar all over pork. Sprinkle with a little salt. Return to the oven. Roast until a dark caramel crust forms on the pork, 10-15 minutes. Remove from oven. When cool enough to handle, shred into pieces and large chunks. Arrange on a serving plate. While the meat is roasting, prepare the ginger-scallion sauce and red chili sauce. Combine all of the ingredients for the ginger-scallion sauce together in a bowl. Taste for seasoning and set aside. Combine all of the ingredients for the red chili sauce together in a bowl. Set aside. To serve: Place a few forkfuls of shredded pork in the center of a lettuce leave. Top with rice, ginger-scallion sauce and a drizzle of red chili sauce.