Lisu Spice-Rubbed Roast Pork

Ingredients

• About 2 tablespoons lard or bacon drippings
• About 1 1/2 pounds boneless pork butt or loin
• no more than 2 inches thick at its thickest
• 2 teaspoons freshly grated nutmeg
• 1 1/2 teaspoons dry-roasted Sichuan peppercorns
• ground
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt

Instructions

1. 1

   Place a rack in the center of the oven and preheat the oven to 350°F.

2. 2

   Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.

3. 3

   Rinse off the meat and dry thoroughly.

4. 4

   Put all the spices and the salt in a small bowl and stir to mix well.

5. 5

   Use your fingertips to rub the spice blend all over the meat.

6. 6

   Place the meat in the roasting pan with its largest surface facing up.

7. 7

   With your fingers or a spoon, dab the remaining lard or drippings all over the top of the meat.

8. 8

   Roast for 50 minutes to 1 hour, until cooked through (timing will vary with the thickness of the meat; if it is 2 inches at its thickest point, it will take closer to an hour).

9. 9

   Remove and let stand for 5 minutes.

10. 10

    Thinly slice the meat.

11. 11

    If you wish, deglaze the pan with a little water and pour the pan gravy over the slices of meat.

12. 12

    Grilled Spice-Rubbed Pork: You can come closer to the original fire-cooked pork of the Lisu if you cook the meat over a charcoal grill.

13. 13

    Use pork butt or loin cut crosswise into 3/4- to 1-inch-thick slabs.

14. 14

    Rub on both sides with the spice blend, then grill slowly (over medium heat), turning the meat once partway through, and basting it with a little lard or oil to keep it moist, until it is cooked through (20 to 30 minutes).

15. 15

    Thinly slice before serving.