Let’s Eat: Pork Porterhouse

Pork Porterhouse

Ingredients, yield 1 serving

  • 1 16 oz. pork porterhouse
  • 1 cup Asian style BBQ sauce
  • Kosher salt
  • Black pepper, milled, medium coarse grind

Instructions

  • Pre-heat BBQ grill on high with the cover down
  • After grill has reached 500 degrees with the cover down, turn half of grill off on one side
  • Season the pork porterhouse with salt and pepper on both sides
  • Place the pork porterhouse on the side of the grill that is still on high
  • Let the pork cook for about 3 minutes and then turn it over. Continue to do this 3 more times, moving the pork to form perfect grill marks on both sides
  • After 12 minutes, move the pork to other side of the grill and start basting it with the BBQ sauce
  •  Continue to baste the pork porterhouse 5 more times, moving it from the hot side and letting it cook to an internal temperature of 150 degrees F when measured just near the bone. Be careful not to burn the BBQ sauce while on the hot side. It should only sit for about a minute on each side

Asian Style BBQ Sauce

Ingredients, yield 3 cups

  • 1 tbsp. molasses
  • 1 cup distilled vinegar
  • 2 cups ketchup
  • 1 tbsp. sambal chili
  • 3 lemongrass
  • 1 shallot
  • 1 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 3 scallions
  • 3 tbsp. chopped cilantro
  • ½ cup liquid smoke
  • 2 cups canned beef broth
  • 2 tbsp. brown sugar
  • 1 fl. oz. soybean oil

Instructions

  • Sautee lemongrass, ginger and shallots over medium high heat. Once caramelized, add garlic and brown sugar. Continue to sauté for an additional 2 minutes
  • Next, deglaze with the beef broth and add remaining ingredients
  • Simmer for 20 minutes to develop a rich flavor
  • Place all the ingredients into a blender, secure the lid and carefully pulse the blender to start blending the ingredients

Final Plate Presentation

Ingredients

  • 1 16 oz. pork porterhouse
  • 2 baby fennel
  • 2 oz. sliced parsnip
  • 1 baby carrot, cut in half long ways
  • 2 baby purple potatoes, cut in half
  • 2 oz. Asian BBQ sauce

Instructions

  • Roast all the vegetables by tossing them with 2 tbsp. of extra virgin olive oil and season with salt and pepper
  • Next, place them on to a cookie sheet
  • Cook them at 350 degrees F for approximately 16 minutes until they are fork tender
  •  Arrange all ingredients on plate and drizzle with BBQ sauce
  • Serve hot
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