Combine the soy suace with hoisin, sambal oelek, and vinegar. Heat a wok and add the oil and heat until smoking. Add the pork and the weiners and saute 2 minutes. Add the scallions, ginger, and garlic and cook 1 minute. Add the rice and stir well to break up lumps. Fry until browned in spots. Add the sauce mixture and cook 2 minutes. Add the cilantro, and pineapple. Serve.

1. Combine the fish sauce, water, lime, vinegar, sugar, garlic, and serranos.  Mix well.  Set aside.
2. Cook the vermicelli in boiling water.  Drain.  Set aside.
3. Divide the lettuce and bean sprouts between 2 bowls.
4. Top with the basil and cilantro.
5. Season the pork with salt and pepper.  Pan fry in peanut oil.
6. Divide the noodles between the bowls.
7. Add the pork.  Sprinkle with peanuts.
8. Serve with the sauce.

1. Combine the pork, egg, scallions, ginger, fish sauce, sugar, salt, and cilantro.  Mix well.
2. Form into 1" balls.
3. Heat a large skillet over medium high heat and add 2 tbsp peanut oil.
4. Cook the balls for 8 minutes, turning once.

1. Combine the lime juice, oil, garlic, pepper, scallions, fish sauce, and sugar.
2. Stir in the salt and pepper and then add the pork.  Mix well.  Chill overnight.
3. Add the tomatoes, onions, and mushrooms and let stand outside the fridge for 20 minutes.
4. Skewer alternating.
5. Grill until cooked, about 10 to 12 minutes, turning once.

1. Wash the rice in 3 changes of water, rubbing the grains between your hands.  Drain and place back in a bowl, covered with cold water and let sit 2 hours.
2. In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion.  Cover and bring to a boil.
3. Reduce the heat and simmer with a cracked lid for 45 minutes.
4. Remove the pork and strain the liquid, reserving 3 cups.
5. Cool the pork and dice into bitesize pieces.  Set aside.
6. Combine the pork stock and the chicken stock and then add the drained rice.  Bring to a boil.
7. Reduce the heat and simmer, with a cracked lid for 45 minutes.
8. Add the pork and simmer 3 minutes.
9. Stir in some white pepper and the scallion.  Check the seasoning.  Serve.

1. Combine the pork, tamari, and cornstarch.  Let stand at room temperature for 10 minutes.
2. Meanwhile heat the oil in a large pot.  Add the shallot and garlic and saute until tender.
3. Add the pork and saute until browned.  Stir in the mirin until bubbly.
4. Add the chicken stock and return to a boil.
5. Stir in the tomatoes and potatoes.  Season with salt and pepper. Return to a boil.  Reduce the heat, cover, and simmer for 10 minutes.
6. Stir in the scallion, jalapeno, and cilantro.  Check seasoning.
7. Meanwhile cook the noodles in salted boiling water.
8. Serve with the sauce.

1. Combine the pork with 3 tbsp soy sauce and the cornstarch.  Mix well.  Set aside.
2. Combine the oyster sauce, gin, chicken stock, and 1 tbsp soy sauce.  Set aside.
3. Heat 2 tbsp of canola oil in a large skillet or wok.  Meanwhile cook the noodles in boiling salted water.
4. Add the pork and saute for 2 minutes on high heat.  Remove the pork and then add the onion to the skillet.
5. Saute until tender.
6. Add the garlic, chili, and scallions.  Saute 1 minute.
7. Add the oyster sauce mixture and bring to a boil
8. Return the pork to the skillet and add the tomato.  Saute for1 minute.
9. Add the basil.
10. Drain the noodles and add to the pot.

1. Melt the butter in a dutch oven.  Add the shallot, garlic, and ginger, and saute until fragrant.
2. Stirring, add the spices.
3. Add the lettuce and saute for 1o minutes.
4. Season well.
5. Add the pork and saute util cooked.  Check the seasoning.  Sprinkle on the almonds.
6. Serve with rice.

1. Preheat the oven to 350 F. Place 2 long sheets of aluminum foil on 2 baking trays.  Lay a rack of ribs on each and twist up the sides of the foil to form a bowl like structure.
2. Pour half the pineapple juice over each.
3. Close the foil tightly and bake 1 hour. 
4. Combine the remaining ingredients in a bowl and mix well.
5. Remove the ribs from the oven and heat the grill or two large skillets.  Remove the tin foil.
6. Grill or pan fry the racks, basting with the glaze until browned well.
7. Serve

1.           In a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the 

       pork with salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan

       and brown on all sides, turning, about 8 minutes in all. Remove.

2.           Reduce the heat to moderate and add shallots and garlic and cook, stirring occasionally, until tender. Add

        the wine and simmer for 3 minutes.

3.           Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any

        accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just

       done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a

       warm spot for 5 minutes.

4.    Stir the remaining 1/4 teaspoon pepper and simmer until the sauce

      thickens slightly, about 3 minutes. Check the seasoningRemove the bay leaves, rosemary sprig, and

      cloves.    Cut the meat into thin slices and serve topped with the sauce.