Chinese takeout lunches as a rule are fast, convenient, filling and economical. We in America know them as a Styrofoam container loaded with heaps of white rice, and topped with a gooey sticky stir-fry. Sometimes accompanied by a grease soaked fried spring roll. Although the quality of these lunches is not always consistent they are mostly tasty and satisfying. I’m not ashamed to say that I occasionally enjoy them as well. But are there homemade alternatives that can be more fulfilling than these quintessential takeout lunches? One answer is red cooked pork over rice.