Preheat oven to 450 degree F. Cut 20 slits on all sides of pork roast at 1-inch intervals with a sharp knife. Fill slits alternately with garlic halves and ginger slices. Rub salt evenly over pork. Wrap entire roast with kale. Tie with 100-percent-cotton string to secure leaves to pork.

Place pork, fat-side up, in center of a large sheet of foil. Gather foil up and around roast so it is completely wrapped. Place wrapped pork on a rack in a large roasting pan. Place pan in oven. Pour about 1 inch of water in bottom of roasting pan. Roast for 30 minutes; reduce heat to 375 degree F. Roast for 3 to 3-1/2 hours more or until meat is fork tender. Watch carefully; add water to bottom of pan as needed to maintain water level (do not let boil dry).

Remove pan from oven and let pork stand for 10 minutes. Carefully transfer wrapped roast to a large container with sides high enough to collect juices, reserving juices in pan. Unwrap roast; remove string and cooked leaves; discard. Using 2 forks, shred pork. Skim fat from pan juices; discard fat. Serve shredded pork with combined juices, Chile Pepper Water, Speckled Rice, and pineapple spears. Makes 8 to 10 servings.

Chop one small red Thai chile pepper. In a small bowl stir together, chopped pepper ( with seeds), one whole Thai chile pepper, and 1 cup water. Cover and refrigerate for 1 to 4 hours. Serve water in a glass vinegar shaker bottle.

In a medium saucepan, bring 2 cups of short grain rice, 4 cups of water, 1/4 cup pineapple juice, and 1 teaspoon salt to boiling. Reduce heat and simmer, covered, 20 minutes or until rice is tender. Stir in 1/3 cup snipped fresh pineapple mint, mint or lemon basil; 1 cup chopped red sweet pepper; 1/4 cup pineapple juice; and 1/4 teaspoon pepper. Serve warm.