Grilled Pork Porterhouses with Asian Seasonings and Chinatown Barbecue Sauce and Chiles RellenosSteven Raichlen
Feeling adventurous? Prepare for an international feast of flavors. We start with a grilled pork porterhouse dusted with 5-spice powder, an Asian seasoning with star anise, Szechuan peppercorns, fennel, cassia, and clove. Then we hop to the other side of the globe with chiles rellenos, a hot and cheesy dish originating in Puebla, Mexico. It’s a mix of seasonings, sauces, and serious grilling skills that’ll take your taste buds on a trip around the world. For more on BUSH’S® BBQ Bootcamp™, follow along all summer on BUSH’S® Facebook page.
Grilled Pork Porterhouses with Asian Seasonings and Chinatown Barbecue Sauce and Chiles Rellenos
- Active Prep: 20 minutes
- Grill Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Equipment: 1-1/2 cups hardwood chips or chunks; or smoker box
For the chiles rellenos:
- 1/2 can (21.5 ounces) BUSH’S® Honey Chipotle Grillin’ Beans®
- 1 can (15 ounces) BUSH’S® Black Beans, drained and rinsed
- 1 cup grilled corn kernels
- 6 each large poblano chiles
- 2 tablespoons extra-virgin olive oil
- 1 each medium onion, finely chopped
- 2 each jalapeños, seeded and chopped
- 1/2 each red bell pepper, finely chopped
- 1 teaspoon cumin
- 1/2 cup fresh cilantro leaves
- 1 teaspoon favorite hot sauce
- 12 ounces pepper Jack or Monterey Jack, coarsely grated (or sub for your preferred low-fat grated cheese)
For the pork porterhouses:
- 4 each (12 ounces) 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
- 1-1/2 inches fresh ginger, peeled and finely minced
- Chinese five-spice powder
- Chinatown Barbecue Sauce (recipe follows)
For the Chinatown Barbecue Sauce:
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 cup + 2 tablespoons hoisin sauce
- 1/4 cup rice wine or sake
- 2 tablespoons Asian sesame oil
- 2 teaspoons sriracha, or more to taste
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon freshly ground white pepper
FOR THE CHILES RELLENOS: Step 1: Place beans and grilled corn in large mixing bowl. Set aside.
Step 2: Cut poblano chiles in half lengthwise to create boat for filling; scrape out seeds.
Step 3: Heat olive oil in nonstick skillet and add onion, jalapeños, red bell pepper and cumin.
Step 4: Cook over medium heat until golden brown, about 4 minutes.
Step 5: Stir mixture into bowl with beans and corn, add cilantro, hot sauce and half the cheese.
Step 6: Spoon mixture into hollowed chiles and top with remaining cheese.
Step 7: Set up grill for direct grilling and preheat to medium-high. Add wood chips to coal or grill’s smoker box.
Step 8: Place chiles rellenos on grill grate away from heat.
Step 9: Grill until chiles are tender and cheese is browned and bubbling, about 30-40 minutes.
Step 10: Remove from grill and serve immediately.
Step 11: Serve with remaining BUSH’S Honey Chipotle Grillin’ Beans on the side.
FOR THE PORK PORTERHOUSES: Step 1: Brush porterhouses on both sides with sesame oil.
Step 2: Season with salt and pepper and rub garlic and ginger on both sides.
Step 3: Dust with Chinese five-spice powder.
Step 4: Set up well-oiled grill for direct grilling and preheat to medium-high.
Step 5: 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.
Step 6: 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.
Step 7: Serve immediately with Chinatown Barbecue Sauce.
FOR THE CHINATOWN BARBECUE SAUCE: Step 1: Place sauce ingredients in saucepan.
Step 2: Gently simmer until richly flavored, 5 minutes, then let cool to room temperature.