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Beau MacMillan - Honey Five Spice Kurobuta Pork Chop

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Iron Chef Beau MacMillan is taking a basic pork chop to a whole new level with a spicy twist.
Ingredients

INGREDIENTS:

  • 8 each, center cut snake river farms double bone kurobuta pork chops
  • Honey hoisin glaze (recipe follows)
  • Kimchi brussels sprouts & bacon (recipe follows)

OPTIONAL GARNISH:

  • Picked chervil or shishito peppers

HOISIN MARINADE / HONEY HOISIN SAUCE:

  • 2 cups hoisin
  • 1 oz ground black pepper
  • 1 bunch green onion, chopped
  • 12 cloves garlic, minced
  • 2 oz ginger, minced
  • 2 cups soy sauce
  • 2 tbsp rice wine vinegar
  • 1 oz sesame oil
  • 1 tbsp five spice
  • 1 cup honey

BACON & BRUSSELS SPROUTS HASH:

  • 2 cups citrus cured pork belly (recipe follows)
  • 2 lbs brussels sprouts (cleaned & halved)
  • Red dragon sauce (recipe follows)

RED DRAGON SAUCE:

  • 1 cup Gochujang
  • 1 tbsp. Togarashi
  • 1 cup Sugar
  • ¼ cup Sesame oil
  • 1 cup water
  • 1 cup Rice vinegar
  • ¼ cup Soy
  • 2 oz. Ginger
  • 2 oz. Garlic
  • 2 oz. Honey

CITRUS CURED PORK BELLY:

  • 1 whole pork belly
  • 1 cup sugar
  • ¾ cup sea salt
  • 5 whole oranges, zest only (large grate)
  • 1 bunch rosemary, chopped

Kimchi Brussel Sprouts & Bacon

Serves 4

INSTRUCTIONS:

1. In a sauce pot bring all ingredients for marinade except honey to a boil. Allow to cool. Reserve ½ cup of the marinade for the basting sauce.

2. French the chops and trim well; place in a shallow non-corrosive pan just large enough to hold the chops. Pour marinade over chops, cover and allow to marinate in the refrigerator for up to 3 hours (no longer).

3. Stir honey into reserved hoisin mixture.

4. Remove pork chops from marinade and season with salt and pepper. Grill over high heat on a large grill pan fitted to stove top. Grill each side for a couple minutes to caramelize and create grill marks. Using a basting brush, baste with reserved honey hoisin sauce.

5. Due to the thickness of the pork chop, they will need to then be transferred to a 325 degree oven until internal temperature reaches 150 degrees.

6. Serve brussels sprouts over the pork chop.

BACON & BRUSSELS SPROUTS HASH

INSTRUCTIONS:

1. Cut and render bacon.

2. Clean, halve, roast brussels sprouts

3. In a large sauté pan, add in brussels and bacon and red dragon sauce.

RED DRAGON SAUCE

Yields 6 Cups, 1 Tbsp

DIRECTIONS:

1. Combine ingredients.

CITRUS CURED PORK BELLY

DIRECTIONS:

1. Combine all ingredients for the cure in a bowl and mix thoroughly. Rub cure on the pork belly, marinade pork belly over night.

2. I don’t like to fully rinse the cure off under water, i like to wipe some of the cure off with a damp towel and allow some of the cure to remain on the pork belly. I then place the pork on a large sheet pan with a roasting rack. Roast on high heat (425 degrees) for 15 to 25 minutes, until the outside of the pork has a golden color. I then remove the pork from the oven and allow to cool to about 300 degrees, place pork back in and cook for another 1.5 to 2 hours.

3. Allow the pork to cool and cut the pork into large chunks.

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