Peel and dice one large red and one large sweet onion. Place in large, square, ridge-bottomed skillet with olive oil and cook on medium to medium low (3.5 to 4) until starting to brown nicely, stirring regularly. Meanwhile, fill medium-small saucepan with 3 cups of water, 2 tsp kosher salt, 1 tsp Turkish fine mixed dark and medium roast coffee, and two whole cloves of star anise. Let sit.
Once onions are browning nicely add 0.7 lbs pork loin cube steak, 2 tsp kosher salt, 1 tsp ground paprika, 2 tsp rosemary leaf powder, 1 tsp thyme leaf, 1/2 tsp Ceylon cinnamon, 1/4 tsp mint leaf, and 3 tbsp potato vodka. Mix well, raise heat to 5 (medium high) and cook until pork is browned. Also start heat under water, at high.
This should take 10-15 minutes. Add 1/2 cup cold pomegranate juice to water, bring back to boil, add 1.5 cups of rice, stir, cover, and drop heat to a half notch above simmer, letting cook for 15 minutes. Meanwhile, drop heat under pork to 2 (low), add 1/4 cup water, stir, and let simmer as well, stirring occasionally.
Serve pork over rice. I made use of a variation of my star anise and coffee spice mix ( [link]
) for this.