This Lisu spice-rubbed roast pork is another recipe I tried from Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid. They shared that Lisu is a cultural groups who live in the mountains of southwestern Yunnan province, high above the valleys of the Mekong and Salween Rivers. They speak Tibeto-Burman and they also use the Chinese calendar and celebrates Chinese Lunar New Year.
During New Year, pork and sticky rice are the main dishes. This recipe is one of the dishes prepared at New Year. I decided to give this a try because I never make my own spice rub to roast or grill any meat before. Traditionally, the pork is rubbed with spices and then roasted. I decided to grill instead. The spice rub is really simple to mix and what I love so much about the rub is the flavor from the nutmegs and Szechuan peppercorns. This rub will totally work on lamb as well. Serve it with a hot bowl of plain rice and we were to go!
- About 2 Tbsp lard or bacon drippings
- About 1½ lbs boneless pork butt or loin, no more than 2 inches thick at its thickest
- 2 tsp freshly grated nutmeg
- 1½ tsp dry-roasted Szechuan peppercorns, round
- ½ tsp freshly ground black pepper
- 1 tsp salt
- Cut the pork crosswise into ¾-to 1-inch thick slabs. Rub on both sides with the spice blend
- Preheat the grill pan and place the pork slab on the grill, turning the meat once partway through, and basting it with a little lard or oil to keep it moist
- It takes a little longer to cook with the stove-top grill, approximately 45 minutes to 1 hour for it to thoroughly cooked through
- Tent with aluminum foil to keep them warm and let it rest for at least 5 minutes. Thinly slice before serving