Grains of Selim-Brined Kurobuta Pork Porterhouse
Ingredients
Brine
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¼ cup honey
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4 medium size bay leaves
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2 large rosemary sprigs
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7 garlic cloves
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2 tablespoons grains of Selim
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¼ bunch flat leaf parsley
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½ bunch of thyme
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½ cup of Diamond Crystal kosher salt
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2 quarts of water
Pork Porterhouse
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Pork Porterhouse Buy Now
Sweet Potato Puree
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1 large sweet potato
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½ stick of butter
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Salt & pepper to taste
Tamarind Glaze
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2 tablespoons tamarind paste
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1 clove of garlic
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2 tablespoons white sugar
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¼ small shallot
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2 cups water
Bacon Roasted Brussel Sprouts
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1 pound Brussels sprouts
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¼ pound thick cut bacon
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2 cloves of garlic, minced
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1 small shallot, sliced
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2 tablespoons of butter
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Salt and pepper to taste
Brine
Combine all ingredients in a large pot. Bring the pot to a rolling boil. Stir occasionally to dissolve salt. Shut off the heat and remove from stove top. Allow the brine to cool completely. Chill the brine for a few hours before adding pork. Brine pork for at least 12 hours and at most 24 hours.
Pork Porterhouse
Remove pork chop from brine and allow to come to room temperature for about 30 minutes. Preheat oven to 350 degrees Fahrenheit.
Sweet Potato Puree
Preheat oven to 350 degrees Fahrenheit. Wash and place sweet potato on a sheet pan or oven safe dish. Roast for about 45 minutes to an hour or until cooked completely. Your sweet potato is ready when you can insert a paring knife all the way the way through without any resistance.
Peel potato while hot and insert into a blender. On high-speed blend until sweet potato is broken down. Add butter, salt and pepper. Blend until completely emulsified and smooth.
Tamarind Glaze
In a small saucepan, add all ingredients and bring to a boil on high heat. Reduce the heat to medium and allow the glaze to reduce by half or until it completely coats the back of a spoon.
Bacon Roasted Brussel Sprouts
Bring a large pot of water to a boil, salt heavily. Add in Brussels sprouts until blanched for about 2 minutes. Transfer the Brussel sprouts to an ice bath to cool completely. Drain and pat dry.
Transfer bacon to a cast iron skillet on medium heat until almost crispy and fat has rendered out a bit. Add in Brussel sprouts and roast in pan until charred on each side. Add in shallots, garlic and butter, swirl/toss the pan until fully incorporated or until shallots and garlic have turned translucent. Serve with pork chops, sweet potato puree, and tamarind glaze.
