What's for dinner? And the moral of the Asian-Cajun mystery

This is just for fun. Don't take offense to the bad adaption. Sing along: On the second day of this week in December my parents gave to me, some pork chops in a pear tree. (Sorry, I couldn't make it work)

I had some pork chops for dinner along with rice and green beans. The pork chops were charboiled, and had a cajun-like flavor to them. Actually, it was more like an Asian-cajun. The spices seem to bite you. It is not possible to describe Asian-cajun, for it seems to have unique traits that allow it a distinctive flavor while resembling other things that are completely different, like some Southern cajun powder.

What makes something Asian? What allows something to have a flavor from the Orient? Is it the exotic factor, or the associations that we have made since we were little? Too many random questions, no time to think about them. Maybe if you get a craving for Asian-cajun one day, mix some cajun spicing with soy sauce, or otherwise just ask my dad. Good luck with that.