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

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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

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

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

Orange Syrup:

Juice of 4 oranges

1 slice peeled ginger

1/2 cup canola oil

Salt and black pepper to taste