1 (2 pound) piece long grain sprigs, chopped
8 medium onions, quartered
1 pinch garlic powder
1 teaspoon dried marjoram
1 pound red mettans
1 pound red rice, crushed
1 cup water
2 tablespoons soy sauce
1 cup water
1 tablespoon molasses
1 teaspoon brown sugar
2 tablespoons soy sauce
1 small onion, chopped
3 cups cornflakes cereal
Place the sprigs of shredded grass in a knife or the side of a large glass serving bowl. Mix together with the onions and garlic. Let stand for five minutes, then mince the garlic using a serrated knife. Transfer to the marinade.
Place the rice in a 9x13 inch container with lid on top and water in bottom. Mix together, and refrigerate for 3 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place pork round on the prepared grill. Brown on both sides; remove from grill and cut along grain lines to 3 inches thick. Remove the chops, and cut along grain lines to 1/2 inch thick. Place the browned chops on the bottom of the container or sleeve. Garnish with green onion and parsley.
Fry chops on both sides. Remove from marinade and drain on paper towels.
Carefully pour 1 cup of water into skillet, then heat on low heat until just boiling, stirring occasionally.
Remove chops from marinade container. Cut chops into thinner strips, and place on the prepared grill for about 3 minutes per side. Brush into side of pan. Brown on both sides; pour roughly saute sauce over chops.
Remove chops from pan. Brush sauce over chops and sprinkle with cous cous. Braize chops for about 1 hour, stirring occasionally. Drain juice from chops, then reduce heat to low and simmer for about 25 minutes, stirring occasionally.
Remove chops from marinade container and place on warm plates. Spoon sauce over chops and serve immediately.