American Kurobuta
Pork Porterhouse
$21.00
Grains of Selim-Brined Kurobuta Pork Porterhouse
BY: Emmanuel Baiden
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12 Hours to Brine, 42 Minutes Cooking time
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2-4 SERVINGS
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oven
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beginner
Ingredients
Brine
- ¼ cup honey
- 4 medium size bay leaves
- 2 large rosemary sprigs
- 7 garlic cloves
- 2 tablespoons grains of Selim
- ¼ bunch flat leaf parsley
- ½ bunch of thyme
- ½ cup of Diamond Crystal kosher salt
- 2 quarts of water
Pork Porterhouse
- Pork Porterhouse Buy Now
Sweet Potato Puree
- 1 large sweet potato
- ½ stick of butter
- Salt & pepper to taste
Tamarind Glaze
- 2 tablespoons tamarind paste
- 1 clove of garlic
- 2 tablespoons white sugar
- ¼ small shallot
- 2 cups water
Bacon Roasted Brussel Sprouts
- 1 pound Brussels sprouts
- ¼ pound thick cut bacon
- 2 cloves of garlic, minced
- 1 small shallot, sliced
- 2 tablespoons of butter
- Salt and pepper to taste
Directions
1
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.
12-24 hours
1
Remove pork chop from brine and allow to come to room temperature for about 30 minutes. Preheat oven to 350 degrees Fahrenheit.
30 minutes
1
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.
45 minutes
1
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.
10 minutes
1
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.
4 minutes
2
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.
15 minutes
