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Grains of Selim-Brined Kurobuta Pork Porterhouse

By: Emmanuel Baiden

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.

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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_

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

  • 2-4 Pork Porterhouse chops Buy Now

Sweet Potato Puree

  • 1 large sweet potato , washed
  • 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 Brussels Sprouts

  • 1 pound Brussels sprouts
  • ¼ pound thick cut bacon , diced
  • 2 cloves of garlic, minced
  • 1 small shallot, sliced
  • 2 tablespoons of butter
  • Salt and pepper to taste

Brine

To make the brine: combine all ingredients in a large pot and set on high heat. Bring to a rolling boil. Stir occasionally to dissolve salt. Shut off the heat and remove from stove top. Allow the brine to cool. then chill for 2 to 3 hours.
When the brine is chilled, add the pork chops. Use a shallow baking dish and completely cover the pork. You can also place the chops and brine in a plastic bag. Allow to rest in the refrigerator for at least 12 hours and at most 24 hours.

Pork Porterhouse

Remove pork chops from brine and allow to come to room temperature for about 30 minutes. Heat oven to 350°F.
Using a grill pan on high heat, add 2 tablespoons of grape seed oil. Grill the pork chops on each side for about one minute. Turn pork one quarter to create grill marks. Do this on both sides.
Place the chops and pan into the oven and bake for 10 minutes or until the pork reaches an internal temperature of 145°F.
Remove grill pan from oven and transfer pork chops to a plate or cutting board. Rest for 5 minutes.
To serve, smear a thin base of the puree on a plate. Top with a pork chop. Brush chop with tamarind glaze. Finish chops with freshly snipped chives and Maldon salt. Add a side of the Brussels spouts.

Sweet Potato Puree

Heat oven to 350°F. Place sweet potato on a sheet pan or oven safe dish. Roast for about 45 minutes to an hour or until cooked completely. The 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 Brussels Sprouts

Bring a large pot of water to a boil, salt heavily. Add Brussels sprouts and blanche for about 2 to 3 minutes until bright green. Transfer the Brussels sprouts to an ice bath to cool completely. Drain and pat dry.
Cook bacon in 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.