Lisu spice-rubbed roast pork from Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid

  • nutmeg
  • Szechuan pepper
  • lard
  • pork butt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hani soy sprout salad; Market stall fresh tomato salsa; Tenzin's quick-pickled radish threads; Tibetan ratatouille

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on November 20, 2016

    This was a great pork roast recipie. We really loved it. I have made it several times following the recipie and then the most recent time I added the spice mix to Mother In Law's Gochujang Fermented Chile sauce Marinade with Garlic and followed the recipe otherwise and it was a fabulous 10 out of 10 hit. I cooked it until my thermapen MK 4 registered 135 internal temperature it rose to 137 while resting. Will definately make again and will try this sauce next time with port tenderloin.

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