Pork Porterhouse Recipe

Preparation and Cooking

1. 1

   Brine the Pork

   In a large bowl, dissolve salt and brown sugar in 4 cups of water. Add the pork porterhouse and refrigerate for at least 2 hours, or overnight for best results.

2. 2

   Prepare the Spice Rub

   Mix black pepper, paprika, and garlic powder in a small bowl. Remove pork from brine, pat dry, and rub the spice mixture all over the meat.

3. 3

   Cook the Pork

   Preheat a grill or skillet over medium-high heat. Add olive oil and sear the pork for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before slicing.

4. 4

   Make Saffron Aioli

   In a small saucepan, heat 2 tablespoons of water until warm. Add saffron threads and let steep for 10 minutes. In a bowl, mix mayonnaise, lemon juice, and saffron water until well combined.

5. 5

   Arrange the Plate

   On each plate, create a bed of pisto manchego. Top with sliced pork porterhouse, drizzle with saffron aioli, and garnish with stuffed piquillo peppers, marinated bell peppers, and slices of serrano ham.