For my roast pork, I simply ask for a big chunk of échine (shoulder). Back at home, I cut it into two or three strips, a few centimeters wide, then I call upon my magic Thai powder, purchased in the shop of a friendly Asian lady in Romans.
Before roasting, I let the piece of pork thaw out slowly in the sun. Then I placed it in a Pyrex dish and covered the meat in fresh bay leaves (from my vegetable garden). I roasted it slowly, for almost an hour, in an oven at 200°. And here's the final roast pork dish, which I've named "Bangkok-en-Royans":