Here’s the thing: pork has a higher fat content than chicken or lean beef. Fat is a flavor sponge—it absorbs everything you throw at it. So when you rub on spices, they don’t just sit on the surface.
They melt into the fat, get pulled into the meat, and then explode in your mouth. It’s a chemistry party, and you’re the DJ. You’re just mixing tracks (spices) and letting the meat do the dancing.
Also, many of these spices (like fennel and coriander) have natural compounds that help your digestion. So you can eat that extra slice of roast pork without feeling like a beached whale. You’re welcome.
