Lisu Spice-Rubbed Roast Pork

Ingredients for Lisu Spice-Rubbed Roast Pork

• About 2 tablespoons lard or bacon drippings

• About 675g 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 colher de chá de pimenta-do-reino moída na hora

• 1 colher de chá de sal

Place a rack in the centre of the oven and preheat the oven to 177°C. Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.

Rinse off the meat and dry thoroughly. Set aside.

Put all the spices and the salt in a small bowl and stir to mix well. Use your fingertips to rub the spice blend all over the meat. Place the meat in the roasting pan with its largest surface facing up. With your fingers or a spoon, dab the remaining lard or drippings all over the top of the meat.

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). Remove and let stand for 5 minutes.

Thinly slice the meat. If you wish, deglaze the pan with a little water and pour the pan gravy over the slices of meat. 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. Use pork butt or loin cut crosswise into 3/4- to 1-inch-thick slabs. 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). Thinly slice before serving.

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