"Lin" wrote
> Jinx Minx wrote:

>> I ate side pork often growing up. It was cheap then and still is around
>> here, but probably not as good of quality as you found today. We used to
>> just pan fry it like bacon and serve it with mashed potatoes and milk
>> gravy. Simple food, but fond memories.

> Did you fry it in additional butter with salt? It's what was suggested to
> me since it's so lean. Seems to defeat the lower-fact aspects of the meat.

Try using instead some soy sauce, 1/4 cup strong dashi, then with the pan
'juices' added to water, quick cook fresh spinach or other greens of your
choice. I was told this is called 'water frying' where you use basically a
water base in small amount and the natural meat fats do the rest. Then you
save that cooking liquid over to the next dish adding more water if desired.