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1
Place a rack in the center of the oven and preheat the oven to 350F.
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2
Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.
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3
Rinse off the meat and dry thoroughly.
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4
Set aside.
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5
Put all the spices and the salt in a small bowl and stir to mix well.
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6
Use your fingertips to rub the spice blend all over the meat.
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7
Place the meat in the roasting pan with its largest surface facing up.
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8
With your fingers or a spoon, dab the remaining lard or drippings all over the top of the meat.
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9
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).
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10
Remove and let stand for 5 minutes.
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11
Thinly slice the meat.
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12
If you wish, deglaze the pan with a little water and pour the pan gravy over the slices of meat.
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13
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.
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14
Use pork butt or loin cut crosswise into 3/4- to 1-inch-thick slabs.
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15
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).
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16
Thinly slice before serving.
