• 

  dark brown sugar

  1 tbsp
• 

  salt

  2 tsp
• 

  whole black peppercorns

  1 tsp
• 

  ground ginger

  1 tsp
• 

  garlic powder

  1 tsp
• 

  ground cinnamon

  ½ tsp
• 

  dried red chili flakes

  ½ tsp
• 

  ground cloves

  ¼ tsp
• 

  pork tenderloin (approx. 16-24 oz), cut in half

  1
• 

  shallots quartered lengthwise

  8 oz
• 

  fresh lemongrass (4 in. piece), quartered lengthwise
• 

  water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)

  65 oz
• 

  lemon juice

  1 oz

Ginger Glaze

• 

  dark brown sugar

  4 oz
• 

  ginger, minced

  2 tsp
• 

  corn starch

  1 tbsp
• 

  water

  4 oz
• 

  rice vinegar

  2 oz
• 

  soy sauce

  1 oz
• 

  non-stick spray oil
• 

  fresh parsley to garnish