Orange Anise Brined Pork with Smoked Figs, Asian Pears and Cashew Crumble
Orange and anise-brined pork chops are topped with a savory sauce of smoked figs and Asian pears and a crunchy, sweet and salty cashew crumble.
Equipment
- Smoker
Ingredients
BRINE:
- 1 cup raw apple cider vinegar
- 1 cup water
- ¼ cup brown sugar
- 1 tablespoon Kosher salt
- Juice of 2 oranges
- 1 tablespoon aniseed
- Four 6-ounce boneless pork loin steaks
- 1 tablespoon olive oil
SAUCE:
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 2 large smoked or fresh Asian pears, peeled, cored and cut into ¼-inch-thick slices
- 12 dried and smoked or plain black Mission figs, see notes
- ½ cup fresh orange juice
- 1 tablespoon red wine vinegar
CASHEW CRUMBLE:
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1/2 teaspoon Kosher salt
- 1/3 cup chopped raw or smoked cashews
Instructions
FOR THE BRINE:
- Combine all ingredients in a bowl, whisking until salt and sugar are mostly dissolved. Transfer to a large Ziploc bag and add the pork, pressing air out of the bag when sealing. Place bag in a pan or large bowl and refrigerate for at least 4 hours (or overnight).
- Remove pork from brine, blot dry with paper towels and rub with the tablespoon of olive oil. Set aside in refrigerator until ready to grill.
FOR THE SAUCE:
- In a large heavy skillet, melt the butter. Add the shallot and cook until starting to soften over medium heat. Add the pear slices and figs and sauté until the pears are softening but not falling apart. Add the orange juice and red wine vinegar and cook until slightly thickened. Keep warm while grilling pork.
FOR THE CASHEW CRUMBLE:
- Melt butter over medium heat in small, heavy skillet. Add the brown sugar and salt, stirring until bubbly. Add the cashews and cook, stirring constantly, until the mixture is nicely coated and glossy. Remove from heat and cool.
TO FINISH:
- Preheat grill. Cook pork steaks over high heat to get a nice char on the meat, then reduce flame and cook through. Transfer pork steaks to plates and divide sauce evenly over top. Sprinkle with a little of the cashew crumble.
Notes
Smoked Fruits and Nuts:
- Mission Figs: Soak dried figs until very soft. Place in smoker at 180 degrees in a small pan and smoke for about 1 hour or until desired flavor is reached.
- Asian Pears: Smoke whole pears at 180 degrees in smoker for 30-45 minutes until browned and slightly softened.
- Cashews: Place raw whole cashews in a small metal pan and place in smoker at 180 degrees for about 1 hour or until desired flavor is reached.
Wine Pairing:
The 2019 Maysara Arsheen Pinot Gris is bright and crisp, yet has a rich texture and kiss of sweetness that makes it a perfect partner to this pork dish. The acid cuts through the richness of the sauce and cashew crumble while the pork brings out hints of orange blossom and honey in the wine. Maysara wines are crafted in McMinnville, OR and are biodynamic and female-made!Servings: 4