For the butter, combine ingredients. Place on parchment paper, then wrap and roll into a tight log. Pop in freezer to firm up.
For the rice, in saucepot over medium to medium-high heat, heat oil or melt butter, add rice and toast 1-2 minutes, season with salt and pepper, then add stock, bring to boil and reduce heat to low. Cook rice 12-13 minutes. Finely chop the scallions, spinach, garlic, ginger and shiso or cilantro in food processor, then add to rice and cook 2-3 minutes. Remove from heat and rest 5 minutes, then fluff rice and add lime or vinegar.
For the pork, pound each quartered piece of tenderloin into a large thin cutlet, and season with salt and pepper. Cut a slice of compound butter, about 1 ½ tablespoons, and center on one-half of the cutlet, fold the meat over and press edges to seal in the butter. Coat cutlets in flour, eggs and panko breadcrumbs seasoned with 7-spice.
Warm oil over medium to medium-high heat. Fry 2 cutlets at a time for 3 minutes on each side, or to deep golden. Keep warm in a low oven on a wire rack-lined baking sheet.
For the salad, season cucumbers with salt and sugar, then drain in strainer for 15 minutes. Toss with vinegar, soy sauce and sesame oil, then add scallions and shiso or cilantro and toss.
For the sauce, in a small bowl, combine the ingredients.
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