Remember that when you buy quality things but use them measured and sparingly they last longer. I do this with many things, and thus can make cheap meats and cheaper side dishes out of practically anything tossed at me. Stop tossing things at me. What am I, a major league player or something? No. I'm not.
First the to do is to defrost two boneless pork chops. Get two small pots, a small frying pan, your cutting board, a knife and a wooden spoon. Set your butter out to start softening. Now go away for no less than one hour while the pork defrosts. Do your hair, clean the gods awful mess in the bathroom, watch a T.V. show, whatever. Just make sure you wash your hands when your done.
Return to the kitchen with your lap top to follow this recipe and watch on-line T.V. or listen to an audio recording. Start your visual/audio entertainment.
Pull out the following:
Soy Sauce (I use Kikkoman. Black gold never tasted so good.)
Maple Syrup (This Must Be Real. None of that 'for pancakes' bull in This kitchen. You can blame Mike for that.)
Honey & Pineapple Teriyaki Glaze (Once again, Kikkoman. Ummm. Asian infusion.)
A1 (Whatever spice level you like. I use the original.)
Pomegranate Juice (I use POM, but whatever you like. If froze use only half the amount.)
Sushi Vinegar (No. You may *not* substitute. Sushi Vinegar is made to meld flavors and give a hint of tartness, not over power you with the taste of too-briny pickles. I use Sushi Chef.)
Sugar
Peas. (Frozen. Always buy frozen when you cannot buy fresh. The nutrients are locked in and the vegetables are better tasting with out being mush. Mush = not for you.)
Rice
Cinnamon
Alright. Easy part first. Start the rice. This will, by far, take the longest. Cook as directed. In case you have no directions it goes as thus:
1portion rice : 2 portions water. This means if you have 1/2 cup of rice you need 1 cup of water.
Remember the proper cooking is to boil the water and then add the rice. Stir until you are sure it's not going to be a lump at the bottom and leave it until it boils again. Cover it with a tight fitting lid and remove it from the heat. Leave it Alone. Do not even try to look at it until you are ready to plate your meal.
Second part is also easy. Water in pot. Add peas. This requires no special portion. Just as much as you think you can eat with out being a pig. Make sure the water covers the peas and set the pot on a back burner. Medium heat. Space out your enthusiasm, you only need to gently stir them twice during cooking.
Grab your large food spoon. The big one is a table spoon, the small one is for tea, or if you prefer: the small one is for Ben and Jerry's (so it lasts longer), while the big one is for cereal. No one daintily eats cereal.
In the small frying pan add one splash of pomegranate juice. This should be enough to make 2 good swallows. Or if your picky: 1/4 a cup. To that add about 2 big spoons of soy sauce, 3 of maple syrup, 1 of A1 and 2 of the honey & pineapple teriyaki. mix it until blended. To this add 2 good splashes (2 big spoons) of sushi vinegar. Mix. You do it this way so that the pineapple is well mixed with the maple, glazing the pomegranate which will keep it from curdling when the vinegar splashes down. Sprinkle with cinnamon. This should be a light decorative dusting, no more. Mix it all together until you only see sauce, not recognizable ingredients.
Turn the frying pan burner on to medium.
Wiggle the mouse so the computer doesn't go all 'power saver' on you.
Plop the pork onto the cutting board and slice it into cubes. If you bought bone in, that's fine. just remove it. By the time your done with that the sauce should be bubbling up but good. Drop in your meat and make sure it's evenly spread about the bottom of the pan. Try to not let the pieces overlap.
Wash your cutting board and utensils. Set them to drying. You missed a spot. Good. Now clean out the sink. Put your cullender in there and dry off your hands. Stir the peas and wiggle the mouse.
Back to the pork. Let it turn gray on one side before you turn all the pieces over. This is why you have an audio going. So you don't get bored and walk away leaving this delicious creation to burn. Shame on you for even thinking such a thing!
When you see the meat is almost done, (still plump in the middle, but tight on the outsides), take the meat out. Leave the sauce simmering until you think it's going to burn to the pan. It will look thick, sticky and not at all pleasant. While this is happening wiggle the mouse and stop eying the rice. Stir the peas and drain them.
In the pea pan add 2 pats (1 big spoon) of butter. If your still being picky your clearly not listening to a comedy. That translates into 1 tablespoon of butter. Unless your weird, in which case you buy margarine. That's no way to live.
To the butter add 2 pinches of sugar. That means you grab the raw sugar with your clean, dry fingers and pull upwards with a firm but loose grip then quickly put whatever you managed to get into the pot. Or if your *Still* being snobbish about your imperial measurements, 2 small spoons. Yeah. Stopped being snobbish, didn't ya?
Add the peas and put that mess back on the burner. Stir it until its well blended and turn the heat to low. By now your reduction should be done.
Get away from the rice! Wiggle the mouse and add the pork back to the reduction. Saute` the pork until its got a nice crispy brown ring on it, flip it over and do that to the other side.
Meanwhile, open the rice. Check for water. If you see none, use your chosen weapon to fluff the rice. That is, make sure none of it sticks to the pot with out actually taking it *out* of the pot.
Take all the food off the burners.To the rice add 1 big spoon of butter and 2 big spoons of soy sauce. Stir. Umm.Looks so good!
Now to plate!
I use square plates because you cannot microwave them. Nothing says home made like a plate you know wont fit in the micronuker.
Take the pot of rice and turn it upside down in the middle of the plate. Make sure you get out every last bit of deliciousness. Put the pot in the sink, or better yet, wash it really quick while it's still easy and labor saving! Spread the rice to the edge of the center of the plate. That's about a 3/4 to 1" away from the edges. For those who do not remember high school, some with good reason, a number followed by " is math for that many inches.
Take that delicious, wondrous soy sauce and run it in ribbon format over the rice. Put all those ingredients away now. Yes, there you go. A tidy kitchen is a kitchen that doesn't leave you depressed in the morning.
Now add the peas to the center. I just pour them out, making sure to get all that sugar base with it, then spread them over the rice, leaving about 1/2" of the brown stuff showing. You should have a nice thin coating of peas. Unless your a piggy.
Wash that pot out too. Look! Your dishes are almost done. Good for you.
Take the frying pan and dump the contents on top the peas in the center. This you can leave piled. It looks like more, so your brain will tell your stomach it *is* more. Thus you feel full on less. It's psychological magic!
Grab a fork, or two if your generously sharing, and pour your drinks. Do not eat over the sink you slob! Go sit in front of the T.V. like normal people. Before you take that first bite remember to set the pan to soaking and make sure all your burners are turned off. Sprinkle them with cinnamon if you like, as the smell is sweet and homey with out being in your face.
Enjoy!
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