
Lisu Spice-Rubbed Roast Pork
A delicious chinese dish. Gluten-free friendly. Dairy-free option.
Total Time
116 min
Serves
6
Rating
0.0 (0)
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
Place a rack in the center of the oven and preheat the oven to 350°F.
- 2
Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.
- 3
Rinse off the meat and dry thoroughly.
- 4
Put all the spices and the salt in a small bowl and stir to mix well.
- 5
Use your fingertips to rub the spice blend all over the meat.
- 6
Place the meat in the roasting pan with its largest surface facing up.
- 7
With your fingers or a spoon, dab the remaining lard or drippings all over the top of the meat.
- 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
Remove and let stand for 5 minutes.
- 10
Thinly slice the meat.
- 11
If you wish, deglaze the pan with a little water and pour the pan gravy over the slices of meat.
- 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
Use pork butt or loin cut crosswise into 3/4- to 1-inch-thick slabs.
- 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
Thinly slice before serving.