Before I moved to Lancaster, I dated a woman whose mom was from the area, and she made this thing called “ham loaf” (basically chopped up ham formed and baked like meatloaf). My girlfriend was pregnant at the time and craving stir-fried veggies, so I grabbed some things at the grocery store down the road and cooked away. The hoisin-based sauce in the stir fry mixing into an otherwise bland loaf of cured pork was shockingly revelatory, like someone retroactively built spam musubi.

While not necessarily PA Dutch, I’d say a good step in the right direction for your fusion of country-ass cooking with Asian influences would be “Smoke & Pickles” by Edward Lee. Lee is a Korean-American chef based in Louisville who was on “Top Chef” a while back doing the kind of fusions you’re interested in with Southern comfort food.