Lisu Spice Rubbed Roast Pork Food

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

LISU SPICE-RUBBED ROAST PORK

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F. 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.

SPICE RUBBED PORK ROAST

Steps:

• Preheat oven to 325.
• Leave about 1/4 inch of fat on one side of the loin.
• Mix the spices together and rub all ove the loin.
• Place in a raosting pan and cook in oven for 1 1/4 hours.
• Let rest for 5 minutes before slicing thinly.

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB

Steps:

• Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
• Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
• For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
• For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

SPICE-RUBBED ROAST PORK LOIN

Steps:

• Preheat the oven to 400 degrees.
• Combine the celery seed and caraway seeds on a shallow plate and set aside. Brush the tenderloins with mustard all over. Season with salt and pepper and roll into the spice mix. Lay a sage sprig on each loin and truss every inch.
• In an ovenproof skillet over high heat, add the olive oil. Sear the loins on one side for about 1 minute. Turn the pork and place in the oven. Roast for about 7 to 9 minutes; turn and roast for 7 to 9 minutes more. The tenderloin will be medium when the internal temperature, taken with a meat thermometer, is 145 degrees for medium, 150 degrees for medium well.
• Remove the meat to a cutting board and let rest for 10 minutes. Cut into 1/2-inch slices. Arrange 3 slices on each plate and serve with the Seared Plums.

TEXAS SPICE-RUBBED ROAST PORK

Steps:

• Resist the urge to trim any visible fat from the pork loin; the fat will keep the pork moist as it roasts.
• In a large heavy-duty zip-lock bag, combine the beer, olive oil, lime juice, Worcestershire sauce, and honey; gently submerge the pork in the marinade; seal the bag, and place in a large bowl or baking pan.
• Refrigerate overnight or for up to 24 hours.
• Remove pork from marinade and pour the marinade into a large measuring cup.
• Combine the chili powder, salt, and pepper in a small bowl; rub it evenly over the pork.
• Preheat oven to 350°.
• In a saute pan, heat the oil over high heat; place the roast in the saute pan and sear until the meat is evenly browned, 1-2 minutes per side.
• Transfer pork to a large roasting pan and pour half the reserved marinade around the roast.
• Bake for 45 minutes, then add the rest of the marinade to the bottom of the pan.
• Bake another 45 minutes, or until an instant read thermometer inserted in the center reads 140°-145°.
• Remove from oven and rest for 10-15 minutes before slicing.