Food Network: Jerk Pork Loin with Amy's Chorizo Fried Rice Jicama Slaw and Fresh Orange Syrup

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Jerk Pork Loin with Amy's Chorizo Fried Rice Jicama Slaw and Fresh Orange Syrup
Recipe Courtesy of Ming Tsai

Ingredients
NOTE: This is a 2 day process.

BRINE:
4 pork loin chops, 1 1/2 inches thick
1/2 cup salt
1/2 cup sugar
8 cups water

MARINADE: (everything can be roughly chopped since it's going into a food
processor)
1/4 cup cilantro leaves

1/2 cup flat leaf parsley leaves
1/2 bunch scallions
8 kaffir lime leaves
1/4 cup garlic cloves
1/4 cup chopped ginger
1/4 cup dried orange peel
1 tablespoon ground cinnamon
1/2 tablespoon five spice powder
1 teaspoon ground allspice
2 habenero chiles
1/2 cup hoisin sauce
Juice of 2 limes
2 cups canola oil

Directions
Place the pork in a shallow dish. In a bowl, combine
salt, sugar and water until dissolved. Pour over pork (should be submerged). Cover
and store in refrigerator overnight. Rinse pork off and place in marinade
overnight.

In a food processor, puree cilantro, parsley, scallions, kaffir, garlic, ginger
and orange peel. Add a little of the oil if necessary. Add the spices and chiles
and puree. Add the hoisin and juice and while the machine is running, add the oil
in a steady stream. Check for seasoning. It will not be very salty, since there is
no added salt, but should be very fragrant with a little kick. Take out 2
tablespoons marinade and reserve. Marinate pork overnight. On a hot grill, cook
pork, criss-crossing on both sides. Brush with the reserved 2 tablespoons of
marinade during grilling. Total cooking time will be 12 to14 minutes.

Ingredients
AMY'S CHORIZO FRIED RICE:

CHORIZO:
1 tablespoon dried basil
1 1/2 tablespoons oregano
1 tablespoon ground cumin
1 tablespoon dried thyme
1 teaspoon cayenne
1 teaspoon ancho chile powder (another red chile would do)
2 tablespoons minced garlic
1 pound fatty ground pork, not the lean type
Salt and black pepper to taste

FRIED RICE:
1 pound chorizo, above recipe
6 cooked jasmine or bazmati rice
3 scallions, sliced 1/8-inch, separated, save green for garnish
Canola oil to cook
Salt and black pepper to taste

Directions
In a dry skillet on medium heat, toast all the dry
spices until fragrant. Let come to room temperature then mix with garlic and pork.
Season with salt and pepper. Make sure to mix really well. Let stand for 2 hours
in the refrigerator before using.

In a wok or large skillet, coat with oil and sear the chorizo over high heat.
Break up the chorizo into small pieces and cook about 5 minutes until browned. Add
the rice and scallion whites and heat through. Check for seasoning.

Ingredients
JICAMA SLAW:
1 large jicama, peeled and julienned (about 2 cups)
Juice of 1 lime
1 teaspoon sugar
1/4 cup cilantro leaves, chopped
Salt and black pepper to taste

In a bowl, combine all and check for seasoning.

ORANGE SYRUP:
Juice of 4 oranges
1 slice peeled ginger
1/2 cup canola oil
Salt and black pepper to taste

Directions
In a non-reactive pan, reduce juice and ginger by 80
percent until a syrup is achieved. Scrape into a blender and while running,
drizzle in the oil. Season and check. Store in the refrigerator.

PLATING Place a mound of fried rice in the center of a plate and top with 1 pork
chop. Top that with jicama and drizzle orange syrup on pork and plate. Garnish
with scallion greens.

Wine Suggestion: Chateau D'Orschwihr, Gewurtztraminer Zinnkoepfle, 1997

Yield: 4 servings