How about Chinese style? Red cooked pork is delicious, the fat and skin turn into a soy sauce tinted soft jelly that works wonderfully well with rice. I cooked sushi rice as I wanted something much stickier than basmati - I didn't have any other rice that would be sticky, and it worked excellently. I followed (roughly) this recipe - more for the method than for the quantities. The blanching of the pork I only did for 10 minutes as I had already cut the pork into cubes and I added star anise and a few slices of ginger to the blanching water.
The rest of the ingredients are as per the recipe, except that I increased (roughly doubled) the amount of dark and light soy sauce, and used dry sherry instead of Shaoxing wine as I didn't have that in stock. I also added carrots to increase the amount of veggies, (that was a suggestion in my Ken Lo Chinese cookery book) which worked really nicely.
A warning though - when they say that the pork spatters when you are caramelising it with the oil and sugar they are right. Wrap a tea-towel around your hand and tilt the pan away from you when you are stirring the pork, or you will have a blister on your hand like I do.. :(
I didn't take the sauce right down to a sticky coating as I wanted some gravy to go with the rice. I served it with the sticky rice and finely sliced spring greens stir fried with grated ginger, finely chopped chili (just a little) and oyster sauce and scattered with sliced spring onions.
Delectable and one for the recipe file I think :)
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