Dutch Rice Table

If you want to serve something completely new, try this. It might be totally unknown to you but trust me, it's absolutely delicious!
The Dutch Rice Table is adapted from the Indonesian Rice Table but with Dutch ingredients. You serve meat and rice on a plate along with several side dishes (marrowfat peas, fried unions, fresh union, fried bacon, piccalilii, mustard, pearl onions and mini gherkins) in small bowls.
For a Rice Table (Dutch or Indonesian) you should take your time to enjoy. Try different combination of all dishes. Along with an Alsace wine (pinot gris) it's really a captains dinner!

[serves two persons (you don't need a starter!)]
• 2 pork cutlets
• 1,5 cups rice (pandan rice preferably)
• 5 oz (140 g) bacon chopped into 1/2 inch cube
• 9 oz (250 g) canned marrowfat peas (or brown beans as substitute)
• 2 onions
• 3 tablesp olive oil
• 2 tablesp soy sauce
• 3 tablesp piccalilli
• pearl onions
• mini gherkins
• mustard
• salt and pepper

1. Rub in pork cutlets for dry frying (see: Dry Frying - January 5th) with 1 tablesp olive oil, soy sauce, curry seasoning and pepper. Leave it for half an hour.
2. Cook rice. Meanwhile cut one onion finely and fry in rest of olive oil until soft and brown. Keep warm.
3. Fry bacon well done (you don't need butter) and keep warm.
4. Cook marrowfat peas until done. Meanwhile dry fry 'marinated' pork cutlets.
5. Putt rice and meat on plate. Arrange all side dishes in different bowls and small plates.

Try to find marrowfat peas (in the UK they use it to make pease porridge). Brown beans are actually to mealy. You can add some more side dishes like cut celery and little meat balls. Be generous with piccalilli.
In the Dutch Navy the 'Hollandse Rijsttafel' is very famous.