Jerk Pork Loin With Amy's Chorizo Fried Rice Jicama Slaw And Fresh Orange Syrup
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Salt1 tsp
Sugar8 cups
Water1 cup
Garlic Cloves1 cup
Orange Peel (dried)1 tbsp
Ground Cinnamon1 tbsp
Five Spice Powder1 tsp
Ground Allspice1 cup
Hoisin Sauce1 cup
Canola Oil1 tbsp
Dried Basil1.5 tbsps
Oregano1 tbsp
Ground Cumin1 tbsp
Dried Thyme1 tsp
Cayenne2 tbsps
Garlic (minced)Directions:
1
For the brine: Place the pork in a shallow dish
2
In a bowl, combine salt, sugar and water until dissolved
3
Pour over pork (should be submerged)
4
Cover and store in refrigerator overnight
5
Rinse the pork off and dry
6
For the marinade: In a food processor, puree cilantro, parsley, scallions, kaffir, garlic, ginger and orange peel
7
Add a little of the oil if necessary
8
Add the spices and chiles and puree
9
Add the hoisin and juice and while the machine is running, add the oil in a steady stream
10
Check for seasoning
11
It will not be very salty, since there is no added salt, but should be very fragrant with a little kick
12
Take out 2 tablespoons marinade and reserve
13
Marinate pork overnight
14
On a hot grill, cook pork, criss-crossing on both sides
15
Brush with the reserved 2 tablespoons of marinade during grilling
16
Total cooking time will be 12 to 14 minutes
17
For Amy's chorizo fried rice: In a dry skillet on medium heat, toast all the dry spices until fragrant
18
Let come to room temperature then mix with garlic and pork
19
Season with salt and pepper
20
Make sure to mix really well
21
Let stand for 2 hours in the refrigerator before using
22
In a wok or large skillet, coat with oil and sear the chorizo over high heat
23
Break up the chorizo into small pieces and cook about 5 minutes until browned
24
Add the rice and scallion whites and heat through
25
Check for seasoning
26
For the slaw: In a bowl, combine all and check for seasoning
27
For the syrup: In a non-reactive pan, reduce juice and ginger by 80 percent until a syrup is achieved
28
Scrape into a blender and while running, drizzle in the oil
29
Season and check
30
Store in the refrigerator
31
Plating: Place a mound of fried rice in the center of a plate and top with 1 pork chop
32
Top that with jicama and drizzle orange syrup on pork and plate
33
Garnish with scallion greens