Grilled Pork Porterhouse With Delta Asparagus, Bellwether Ricotta and Preserved Lemon GremolataPork Foodservice
6 Porterhouse pork chops
2 tablespoons Berbere
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 gremolata (preserved)
1/2 cup seasoned bread crumbs
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 seeds (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 seeds
1 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
1/4 teaspoon whole allspice
6 cardamom pods (white)
4 whole clove
1/2 cup onion flakes
5 chile de arbol (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
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1Brine Porterhouse Chops for 4 to 6 hours. Remove from brine and pat dry before cooking.
2Season with Berbere spice and salt liberally.
3Grill 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.
4While chops are resting. Drizzle asparagus with a little olive oil, salt and pepper and grill until warmed through.
5Slice 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.
6Place asparagus on plate and spoon about two tablespoons of ricotta on top. Garnish with seasoned bread crumbs.
7Place 4 cups of water in small sauce pot and add remaining ingredients. Place on stove on medium heat until salt and sugar are dissolved.
8Add 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.
9Combine and thoroughly mix
10Tear bread apart or slice and dry in oven at 225 degrees until fairly dry.
11Place in a food processor using the blade and pulse until bread is processed into crumbs.
12Add the remaining ingredients and pulse a few times until everything is thoroughly combined
13In 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.
14Let 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.
15Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.