Prubechu's double bone in pork chop, onion soubise, crimini mushroom puree,
pickled enoki mushroom arugula salad, pork fat roasted king
trumpet mushrooms, & garlic chili oil crunch.
Brine Ingredients:
2c Water
1c Sugar
1c Salt
60g Garlic
5g Fennel seeds
3g Coriander
3g Sichuan Pepper Corn
Directions
Bring water to a boil
Add sugar & salt, boil for 1 minute
Remove from heat
Add the remaining ingredients
Add 2 cups of ice to the brine to cool it down
When brine is cold, add your pork chops
Bring water to a boil
Add sugar & salt, boil for 1 minute
Remove from heat
Add the remaining ingredients
Add 2 cups of ice to the brine to cool it down
When brine is cold, add your pork chops
Sear chops in cast iron pan or reverse sear to ensure an internal temp of 160˚