For the brine: 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 the pork off and dry.
For the marinade: 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 to 14 minutes.
For Amy's chorizo fried rice: 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.
For the slaw: In a bowl, combine all and check for seasoning.
For the syrup: 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.
This is a 2 day process. Wine Suggestion: Chateau D'Orschwihr, Gewurtztraminer Zinnkoepfle, 1997
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