Preheat oven to 475 degrees.
Take oblong ridge-bottomed roaster pan and scatter evenly 1/2 cup each brown rice, basmati rice, jasmine rice, and corn polenta. Wash and slice two golden zucchini, place in layer above rice. Fill 1/2 of a metal teaball with lemongrass, place in middle of pan. Add one 16 ounce bag frozen cut leaf spinach in layer above the zucchini. Add 1 tbsp dill to the spinach, spreading evenly. Take one bunch purslane, remove and chop bottom 1.5 inches of stalks and leaves and set aside. Chop remaining stalks and leaves and scatter in pan.
Take one 4.5 pound pork loin and cut into seven pieces. Score five of them on both sides 3-4 times, and place in a row across the pan lengthwise. Cut remaining two pieces in half and place along edges. Add 4 tsp mango rum, 4 tsp pomegranate juice, 4 tsp sassafras tea concentrate, and 1 tsp apple cider vinegar to a one cup liquid measure. Fill to 1 cup with water, add to pan, along with 3 cups more water.
Sprinkle meat with 1/2 tsp white pepper, 2 tsp kosher salt, the remaining purslane, and 4 tsp minced garlic in olive oil. Cover, cook for sixty minutes. Serve.
Despite the dill and lemony ingredients (purslane, lemongrass), this is a surprisingly savory dish, with the pork especially delicious and tender.