1 pound boneless pork
1 tablespoon soy sauce
1 cup boiling water
14 tablespoons orange juice concentrate
2 cloves garlic, crushed
2 green onions, chopped
4 teaspoons cornstarch
3 cups chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 (10 ounce) can tomato paste
1/2 teaspoon lemon zest
1 quart vegetable oil for frying
In a medium saucepan, cook over medium heat, color mustard and cook until light brown. Stirring constantly, cook pork and soy sauce for 5 to 6 minutes. Lower white side of pan to remove golden bits. Set aside.
Stir boiling water into pan and bring to a boil. Stirring constantly, boil for 1 minute. Reduce heat to low and allow to boil for 3 minutes. Remove from heat; stir sauce over medium heat.
Stir orange juice concentrate into skillet; add garlic and green onions. Boil for 3 minutes, stirring constantly. Remove from heat; stir in tomato paste, lemon zest and oil. Caramelize 4 ounces roast. Slice roast into 1-inch slices and dip down sides of chops into tomato sauce.
Cook fried chops 5 minutes, turning to coat at bottom of each piece of wood so that the bread does not stick together. Fry 4 pieces per chops. Remove chops from oil; dip quarters into tomato sauce mixture and place chops in pans.
Fry chops 4 minutes; as they cook, place on grilling pan (inset roasting pan) and pour 1/4 cup of the sauce over chops and enveloped chops, turning once. Saute 2 to 3 minutes or until golden brown.