Ginger Peach Relish

Ingredients
1/4 cup plum sauce
1/2 fresh peach, diced
2 slices ginger, minced
1 tsp sriracha sauce

Mix together all the ingredients and refrigerate.

Pork and Jicama Chips

Ingredients
1/2 lb pork loin (frozen)
chicken broth
2-3T Hoisin sauce
2-3 T Oyster sauce
2 slices fresh ginger (about 2 T)
1 shallot, sliced
salt
1 small jicama

Method
Set a mandoline on the 1/32 setting. Start with the frozen pork loin on the short side and shave the pork, creating chips. If meat begins to soften from the heat of your hand, put it back in the freezer for a few minutes.
On the same setting, slice the jicama. wrap in a damp cloth until ready to cook.

Whisk together 2 T chicken broth, Hoisin and oyster sauce. On low heat, bring broth to a low boil in a large saute pan. Lower heat and add the shallot and ginger, allowing the flavors to infuse into the chicken broth. Add the pork chips to the pan, making sure to watch them closely as they will cook quickly. DO NOT LEAVE UNATTENDED. Cook until crispy. Continue adding broth and until all pork is cooked. Set pan aside.

Remove salsa and allow to come to room temperature.

Add oil to a heavy bottomed 7 quart pan, to a depth of at least 2 inches. Heat on high. Oil is ready when a drop of water dances on surface and sizzles. Drop in the jicama slices, 6-8 at a time, allowing space in between them. Fry for 2-3 minutes then turn, cooking until golden. Drain on paper towels.