Brined Pork Porterhouse with Dried Fig Saba Sauce

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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