Slow Roasted Pork With Scallion, Chili And Ginger Sauce

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.