Grains of Selim-Brined Kurobuta Pork Porterhouse

BY: Emmanuel Baiden

  • cooking-duration 12 Hours to Brine, 42 Minutes Cooking time
  • servings 2-4 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Say goodbye to dry pork chops! Brining your pork helps retain moisture and breaks down muscle tissues keeping them juicy and tender.

Grains of Selim, which is predominant In West Africa, has become a new favorite of mine recently. It has base notes of warm spices, peppers, and is robust without overwhelming the brine. Here I use it as a substitute for black peppercorns. It produces an aroma of subtle sweetness reminiscent of honey and allspice, with an undertone of anise and ginger—all great ingredients which pair perfectly with pork.

Emmanuel Baden is a private chef based in Richmond, VA. He moved to the U.S from Ghana in 2014 and has worked and studied in numerous prestigious kitchens and programs to hone his skills in the culinary arts and hospitality. Follow Chef Baden on Instagram @mannyeats_



  • 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

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


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
Remove pork chop from brine and allow to come to room temperature for about 30 minutes. Preheat oven to 350 degrees Fahrenheit.
30 minutes
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
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
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
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