• 

  dark brown sugar

  1 tbsp
• 

  salt

  2 tsp
• 

  ginger, dried, ground

  1 tsp
• 

  pork tenderloin (approx. 450 g - 680 g), cut in half

  1
• 

  garlic powder

  1 tsp
• 

  cinnamon, ground

  ½ tsp
• 

  clove, ground

  ¼ tsp
• 

  black peppercorn

  1 tsp
• 

  cayenne pepper, dried, flake

  ½ tsp
• 

  shallot quartered lengthwise

  8 ounce
• 

  lemon grass, fresh (10 cm/4 in. piece), quartered lengthwise
• 

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

  1850 g
• 

  lemon juice

  1 ounce

Ginger Glaze

• 

  dark brown sugar

  115 g
• 

  minced ginger, preserved

  2 tsp
• 

  cornstarch

  1 tbsp
• 

  water

  115 g
• 

  soy sauce

  30 g
• 

  non-stick spray oil
• 

  rice vinegar

  60 g
• 

  parsley, fresh to garnish