- 6 porterhouse (bone-in loin) pork chops
- 2 tablespoons Berbere spice
- kosher salt (As needed, OR sea salt)
- 3 bunches asparagus (large, trimmed, peeled and blanched)
- olive oil (As needed)
- ground black pepper (As needed)
- 1 cup ricotta cheese (Bellwether)
- 6 tablespoons lemon gremolata (preserved)
- 1/2 cup seasoned breadcrumbs
- 8 cups water
- 1/2 cup kosher salt
- 1/2 cup brown sugar (packed)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 5 sprigs thyme
- 5 sprigs rosemary
- 1 piece star anise
- 1/4 cup preserved lemon (diced)
- 2 cloves garlic (minced)
- 2 tablespoons parsley (chopped)
- 2 tablespoons celery leaves (inner, chopped)
- 1 teaspoon coriander seed (crushed)
- 3 tablespoons extra virgin olive oil
- 2 cups day old bread (preferably whole grain)
- 1 teaspoon parsley (minced)
- 1 teaspoon garlic (minced, sweated in a little olive oil)
- 1/2 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons coriander seed
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon whole allspice
- 6 cardamom pods (white)
- 4 whole cloves
- 1/2 cup onion flakes
- 5 chiles de árbol (dried, stemmed, seeded and broken into small pieces)
- 3 tablespoons paprika
- 2 teaspoons kosher salt
- 1/2 teaspoon nutmeg (ground)
- 1/2 teaspoon ginger (ground)
- 1/2 teaspoon cinnamon
- Brine Porterhouse Chops for 4 to 6 hours. Remove from brine and pat dry before cooking.
- Season with Berbere spice and salt liberally.
- Grill chops for 4-6 minutes per side (depending on thickness) or until medium rare to medium. About 140 degrees and let rest for 3 minutes.
- While chops are resting. Drizzle asparagus with a little olive oil, salt and pepper and grill until warmed through.
- Slice the meat away from the bone and slice each side on a slight bias. Place meat back on the bone for presentation and garnish with the preserved lemon gremolata.
- Place asparagus on plate and spoon about two tablespoons of ricotta on top. Garnish with seasoned bread crumbs.
- Place 4 cups of water in small sauce pot and add remaining ingredients. Place on stove on medium heat until salt and sugar are dissolved.
- Add the remaining 4 cups of cold water and allow brine to cool to room temperature. Place porterhouse chop in brine for 4 to 6 hours in refrigeration.
- Combine and thoroughly mix
- Tear bread apart or slice and dry in oven at 225 degrees until fairly dry.
- Place in a food processor using the blade and pulse until bread is processed into crumbs.
- Add the remaining ingredients and pulse a few times until everything is thoroughly combined
- In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.
- Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.
- Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.