Szechuan spice-rubbed pork loin covered with ground Szechuan peppercorns, condiments on the side

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Szechuan Spice-Rubbed Pork

This Szechuan spice-rubbed pork has a Chinese-inflected spicy crust made with crushed Szechuan pepper, black pepper, nutmeg, and salt and juicy, tender meat. Here's how to make it, whether in the oven or on the grill.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Mains

Cuisine: Chinese

Servings: servings

Calories: 297

Ingredients

▢ 2 tablespoons lard or bacon drippings
▢ 1 1/2 pounds boneless pork butt or loin, no more than 2 inches (5 cm) at it's thickest
▢ 2 teaspoons freshly grated nutmeg
▢ 1 1/2 teaspoons dry roasted Szechuan peppercorns, ground
▢ 1/2 teaspoon freshly ground black pepper
▢ 1 teaspoon salt

US - Metric

Instructions

Place a rack in the center of the oven and preheat the oven to 350°F (176°C). Use a little of the lard or bacon drippings to grease the bottom of a roasting pan.
Rinse and dry the pork.
Place the nutmeg, ground Szechuan and black peppers, and salt in a small bowl and mix well. Using your fingertips, rub the spice blend all over the pork. Place the pork in the roasting pan and, using your fingers or the back of a spoon, dab the remaining lard or drippings over the top of the meat.
Roast the pork until cooked through, 50 to 60 minutes, depending on the thickness.
Let the pork stand at room temperature for at least 5 minutes.
Thinly slice the roast crosswise and transfer to a platter. If you wish, deglaze the roasting pan with a little water and pour the pan gravy over the slices of pork.

Notes

Grilled Szechuan Spice-Rubbed Pork

You can come closer to the original Chinese fire-cooked pork by grilling rather than roasting the meat. Slice the pork crosswise into 3/4- to 1-inch-thick slabs. Rub on both sides with the Szechuan spice blend, then grill slowly over medium heat until it is cooked through, 20 to 30 minutes, depending on the thickness. Turn the pork once partway through and baste it occasionally with a little lard or oil to keep it moist. Let stand for at least 5 minutes. Thinly slice before serving.

Nutrition