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1
Place the pork in a shallow dish.
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2
In a bowl, combine salt, sugar and water until dissolved.
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3
Pour over pork (should be submerged).
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4
Cover and store in refrigerator overnight.
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5
Rinse pork off and place in marinade overnight.
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6
In a food processor, puree cilantro, parsley, scallions, kaffir, garlic, ginger and orange peel.
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7
Add a little of the oil if necessary.
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8
Add the spices and chiles and puree.
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9
Add the hoisin and juice and while the machine is running, add the oil in a steady stream.
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10
Check for seasoning.
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11
It will not be very salty, since there is no added salt, but should be very fragrant with a little kick.
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12
Take out 2 tablespoons marinade and reserve.
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13
Marinate pork overnight.
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14
On a hot grill, cook pork, criss-crossing on both sides.
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15
Brush with the reserved 2 tablespoons of marinade during grilling.
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16
Total cooking time will be 12 to14 minutes.
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17
In a dry skillet on medium heat, toast all the dry spices until fragrant.
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18
Let come to room temperature then mix with garlic and pork.
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19
Season with salt and pepper.
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20
Make sure to mix really well.
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21
Let stand for 2 hours in the refrigerator before using.
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22
In a wok or large skillet, coat with oil and sear the chorizo over high heat.
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23
Break up the chorizo into small pieces and cook about 5 minutes until browned.
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24
Add the rice and scallion whites and heat through.
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25
Check for seasoning.
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26
In a non-reactive pan, reduce juice and ginger by 80 percent until a syrup is achieved.
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27
Scrape into a blender and while running, drizzle in the oil.
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28
Season and check.
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29
Store in the refrigerator.
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30
PLATING Place a mound of fried rice in the center of a plate and top with 1 pork chop.
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31
Top that with jicama and drizzle orange syrup on pork and plate.
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32
Garnish with scallion greens.
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33
Wine Suggestion: Chateau D'Orschwihr, Gewurtztraminer Zinnkoepfle, 1997
