This international feast of flavors was created by Steven Raichlen, host of public television’s “Steven Raichlen’s Project Smoke,” for BUSH’S® BBQ Bootcamp™ The pork porterhouse is dusted with 5-spice powder, an Asian seasoning, then topped with Chinatown barbecue sauce. Try it with BUSH’S® Chiles Rellenos!
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- For Porterhouses:
- 4 each (12 oz) bone-in pork porterhouses (chops), each at least 1½-inches thick
- 2 tablespoons Asian sesame oil
- coarse salt (sea or kosher) and freshly ground black pepper
- 4 cloves garlic, peeled and finely minced
- 1½ inches fresh ginger, peeled and finely minced
- Chinese five-spice powder
- Chinatown Barbecue Sauce (recipe follows)
- For Chinatown Barbecue Sauce:
- ⅓ cup honey
- ¼ cup + 2 tablespoons hoisin sauce
- ¼ cup rice wine or sake
- 2 teaspoons sriracha, or more to taste
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon freshly ground white pepper
- Brush porterhouses on both sides with sesame oil.
- Season with salt and pepper and rub garlic and ginger on both sides.
- Dust with Chinese five-spice powder.
- Set up well-oiled grill for direct grilling and preheat to medium-high.
- Arrange chops on hot grate at a 45-degree angle to bars of grate and grill until cooked to taste, 10-12 minutes per side, rotating porterhouses after 4 minutes to create a crosshatch of grill marks.
- Internal temperature of meat should be 145 degrees on an instant-read meat thermometer (porterhouse will still be slightly pink in the center) for medium.
- Serve immediately with Chinatown Barbeque Sauce.
- Pairs well with BUSH’S® Chiles Rellenos
- For Chinatown Barbecue Sauce: Place sauce ingredients in saucepan, then gently simmer until richly flavored, 5 minutes, then let cool to room temperature.