Last night’s dinner is what’s on my mind! The pork: Shoulder end of the pork loin, cut into bite-sized chunks and marinated overnight in soy and coriander. The cabbage: 1.5 lbs of coleslaw cabbage, stir-fried with fish sauce, soy, mirin, rice vinegar, sesame oil and fresh ginger, garlic, and onion. The rice: Jasmin rice from the trusty ol’ electric rice cooker.