Rinse 2 cups of rice REALLY WELL under cold running water, then put it in another saucepan.
Using a vegetable peeler, take 4 strips of zest from the lemons, and put them with the rice.
Remove the rest of the zest with a zester and mince it.
Peel 1 clove garlic.
Wash and pat dry the parsley, pluck 1 cup leaves.
Remove the pork from the freezer and cut it into 1/2-inch thick slices.
Start Cooking
Pour 4 cups water and 2 tsps. salt over the rice, put it on high heat. When it boils, reduce the heat so the rice is boiling slowly, and let it cook until you can see bubble holes in the top of it, for about 10 minutes.
Put the spinach over medium-high heat. As it cooks, turn it with tongs, until it is wilted but still bright green, 5 minutes.
As the spinach is cooking, whisk together 2 tbsps. soy sauce, 1 tbsp. vinegar, 1 tsp. sesame oil, 1 tsp. sugar in a bowl.
The spinach will be cooked, so turn it into the strainer and press on it to get rid of as much liquid as possible. . Leave it in the strainer and press on it when you think of it.
Check the rice. If you see bubble holes, reduce the heat to low and put a lid on top of it. Cook it for another 10 minutes.
Put 1 cup flour and 2 tsps. salt into a shallow bowl. Mix it with your fingers.
Put 2 tbsps. canola oil in a heavy skillet over medium-high heat.
When the oil is hot but not smoking, dip (dredge) each piece of pork in the flour mixture, shake off any excess, then put as many in the hot oil as will easily fit without overcrowding.
Cook the pork until it is golden, about 3 minutes.
If the rice has cooked another ten minutes, turn it off and forget about it. Don’t peek inside – it needs to plump undisturbed.
Check the pork. If it is golden, turn and cook it another 3 minutes.
Coarsely chop the spinach and put it in a bowl.
Pour the soy sauce mixture over the spinach and toss, toss, toss. Transfer it to a serving bowl, and garnish with sesame seeds.
Mince the garlic and the parsley together. Put them in a small bowl with the minced lemon zest.
Dinner is just about ready. Open the wine and set the table as you let the rice finish cooking.
Take the wine and the spinach salad to the table.
Sprinkle the parsley mixture over the pork medallions.
Put the rice in a serving bowl and take it to the table.
Everything is ready!!! Take it all to the table, sit down, enjoy!
