1 pound boneless pork loin
6 tablespoons celery seed rub
4 teaspoons fish sauce
1/8 teaspoon dried oregano
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/4 teaspoon dried rosemary
Slice pork loin horizontally, removing the fat and veins; cut into 4 thin strips. Trim to 1/4 inch thick strips. Place strips in shallow dish, top with garlic salt and pepper. Melt the remaining garlic in a small saucepan over medium heat; pour the oil in. Bring to a slow boil. Reduce heat and cover tightly. Reduce heat to low to simmer.
Remove pork strips from bouillon pouch. Fry in 4 tablespoons vegetable oil in 5 tablespoons vegetable oil in a large skillet over medium heat. Fry for 5 minutes on each side. Remove pork strips from skillet. Remove strips from pan and place in plastic bag; turn bag around. Refrigerate for 6 hours.
Serve pork loin in flat steamer over steaming rice or chicken. Simmer pork breasts in steamer on medium heat for 5 minutes per side. Remove pork from bouillon pouch and discard. Spoon remaining 3 tablespoons of oil on each side of a small piece of pork and place over all; serve immediately with an eye roll.