Jerk Pork Loin With Amy's Chorizo Fried Rice Jicama Slaw And Fresh Orange Syrup Recipe

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1/4 cup chopped ginger

1 pound chorizo, above recipe

1 large jicama, peeled and julienned (about 2 cups)

1 pound fatty ground pork, not the lean type

1 tablespoon dried thyme

MARINADE: (everything can be roughly chopped since it's going into a food processor)

1 teaspoon ground allspice

NOTE: This is a 2 day process.

1 teaspoon ancho chile powder (another red chile would do)

2 habenero chiles

1 teaspoon cayenne

In a bowl, combine all and check for seasoning.

2 tablespoons minced garlic

Juice of 1 lime

Canola oil to cook

1/4 cup cilantro leaves, chopped

1 tablespoon ground cinnamon

8 kaffir lime leaves

1 teaspoon sugar

1/2 bunch scallions

4 pork loin chops, 1 1/2 inches thick

1/4 cup dried orange peel

1 tablespoon dried basil

6 cooked jasmine or bazmati rice

3 scallions, sliced 1/8-inch, separated, save green for garnish

1/2 cup hoisin sauce

1/2 cup flat leaf parsley leaves

1/2 cup canola oil

Salt and black pepper to taste

1/4 cup garlic cloves

1/2 tablespoon five spice powder

1/4 cup cilantro leaves

1/2 cup salt

Juice of 4 oranges

1/2 cup sugar

1 slice peeled ginger

1 tablespoon ground cumin

8 cups water

1 1/2 tablespoons oregano

2 cups canola oil

Juice of 2 limes

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