Brined Pork Porterhouse with Dried Fig Saba Sauce

Total Time:
26 hr 10 min
10 min
25 hr 30 min
30 min

4 servings

  • Pork:
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 6 fresh sage leaves, torn
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • Two 18-ounce pork porterhouse steaks
  • Pinch crushed red pepper
  • Extra-virgin olive oil
  • Fig Sauce:
  • 1 cup saba
  • 8 ounces dried Black Mission figs, stemmed and cut into quarters
  • 4 ounces pancetta, cut into 1/4-inch dice
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed and finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 cup chicken stock
  • Kosher salt
  • For the pork: Combine the salt, sugar, sage, garlic, bay leaves and 2 quarts water. Submerge the pork in the brine and refrigerate for 24 hours before cooking.

  • When ready to cook, remove the pork from the brine and discard the brine. Let the pork come to room temperature for 15 to 20 minutes before cooking. Pat dry.

  • Meanwhile, for the sauce: Combine the saba and figs and let sit for 1 hour.

  • Toss the pancetta into a small saute pan, give a little drizzle of oil and bring the pan to a medium heat. When the pancetta starts to brown and crisp, toss in the garlic and rosemary and stir to combine.

  • Add the saba, figs and vinegar. Stir to combine and bring the mixture to a boil. Add the chicken stock and bring the mixture back to a boil (BTB) and then reduce it to a simmer (RTS). Simmer the sauce until it becomes a chunky, saucy consistency. Season with salt.

  • Preheat the grill to medium-high heat.

  • Sprinkle the pork with crushed red pepper and a drizzle of oil. Grill the pork for 8 to 9 minutes on each side and 1 to 2 minutes standing it up on the fat edge to crisp that up. If the pork starts to burn, move it to a cooler spot on the grill.

  • Let the pork rest for 10 to 15 minutes after grilling. Cut each steak off the bone and slice. Be sure to serve the bone along with the steaks.

  • Serve garnished with the sauce.

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