2 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1 medium onion, diced
3 cloves garlic, minced
4 tablespoons dry white wine
2 teaspoons fish sauce
1 tablespoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon dried basil (optional)
1 cup sliced mushrooms
1 teaspoon dried tarragon
2 teaspoons chopped fresh chives
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, warm the olive oil over medium high heat. Saute onions in olive oil, and saute until golden. Stir in garlic and saute some more.
Stir in wine, fish sauce, brown sugar, and hot pepper sauce. Stir into onion, garlic, chiles, parsley, mushrooms, tarragon and bouillon wine. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Finally, stir in tarragon and chives.
Pour mixture into a roasting pan or 8x8 inch greased baking dish.
Bake roasted pork 8 hours, or overnight in the preheated oven, basting with 2 tablespoons olive oil.