Keepsake clay pot makes moist chicken, pork

After my friend and longtime Chronicle colleague Karola Saekel Craib died, her daughter Anne offered to let me look through the kitchen and culinary items she was sorting through so I could choose a few things.

3 1/2- to 4-pound boneless pork roast (Boston butt)1 tablespoon kosher salt + more to taste2 to 3 teaspoons light brown sugar 1/2 teaspoon five-spice powder 1/2 teaspoon garlic powder or granulated garlic 1/2 teaspoon ground Sichuan peppercorn (see Note) 1/4 teaspoon ground coriander-- Freshly ground black pepper, to taste-- Low-sodium chicken broth, about 1 cup, optional 2 tablespoons reserved pork fat or softened unsalted butter, optional3 tablespoons all-purpose flour, optionalInstructions:

Trim the excess fat from the pork, leaving a thin layer of fat on top.

Combine the 1 tablespoon salt, sugar, five-spice, garlic powder, Sichuan peppercorn and coriander; rub evenly onto all sides of the meat except for the fat side - you can leave the pork roast with the fat side down.

[...] fill a clean sink with water, immerse both halves of the cooker, and soak at least 15 minutes; drain and set aside.

The internal temperature should be at least 190° when taken with an instant-read meat thermometer.

Place the reserved fat or butter in a small skillet over medium to medium-low heat.

Slowly add the room-temperature broth and cooking juices, whisking constantly and allowing the gravy to simmer and thicken between additions, until achieving desired consistency and flavor.

For 1/2 ground teaspoon, start with about 1 teaspoon peppercorns (remove any woody stems) and grind in a mortar and pestle or pepper grinder.

Per serving: 405 calories, 34 g protein, 1 g carbohydrates, 28 g fat (10 g saturated), 128 mg cholesterol, 754 mg sodium, 0 g fiber.