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

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.

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

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.

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

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