>  CS> Cultural.  It's the majority of the rice seen in Asia eastwards of
 >  CS> India.  The eating style is more to use meat as a garnish, vice main
 > 
 > Thats what I thought! I just noticed it too many times for it to be a
 > coincedence.

Rule of thumb for making rice.  3/4 cup per westernet, 1 cup per Asian ;-)

 >  CS> slice meat to long thin strips and garnish the rice with it.  1 loin
 >  CS> fed me and Charlotte plus some leftover for the dog and cat (grin,
 >  CS> Don's out or would have made 2).
 > 
 > Sounds Good!

It was and so fast too!  One of my favorite simple recipes to make up.

 >  CS> Yummie.  Now I'm stuffed ;-) xxcarol
 > 
 > And the rest of us are Hungry! 8-)

Well dear, make some up!  Lots of variation in how to make the dish.  Key
thing is you really need to get a pork loin and cut it yourself as the stores
dont do them thick enough.   You want pert-near 1 inch thick.

The sauce can vary but key would be about 2 TB of either sweet or hot-spicy
vinegar then 2 TB soy sauce, and then add 4 TB 'whatever'.  Good choices for
the 'whatever' are:

4 TB Hot sweet chile sauce (Mae Ploy and Flying Duck are 2 good brands)
2 TB lea and perrins worstershire sauce and 2 TB ketchup
4 TB Jufran brand Bananna sauce
4 TB hoisin sauce
4 TB char su sauce
4 TB russian dressing (the thick red one)
4 TB BBQ sauce

Bet ya got at least one of those hanging about!

Now you really need a thick frypan.  Cast Iron is best but one of those
smaller ceramic sorts will work too as they also are thick and retain heat.

Heat pan on high til fully hot (about 4 mins at least) then add the meat. 
Cook on one side about 2 mins, flip over and reduce heat to medium and 2 more
mins.  Turn heat off and leave it there with all those marinade juices.  Come
back in 5 mins and slice.  Use that 5 to serve up the rest of the meal, get
plates out, that sort of thing.

This one is real good for a single person and may have leftovers enough for a
meat garnish for a salad or you can line a hot dog bun with the meat and add
coleslaw for a nice workman's lunch.

This will not be a 'well done' pork (not supposed to be) but it will be very
tender.  Consider this the fillet mignon of the pork world.
            xxcarol
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