Grilled Pork Porterhouse with Jalapeno Coriander Vinaigrette
Nathan Michael & Julia Flowers
4
15 minutes
30 minutes
Bold, juicy, and unapologetically flavorful, these Grilled SRF Kurobuta Pork Porterhouse Steaks are a masterclass in balance—rich, perfectly grilled pork paired with a bright, punchy vinaigrette. Snake River Farms Kurobuta Pork brings heritage-quality marbling and tenderness to the table, while the jalapeño coriander vinaigrette adds heat, acid, and texture with layers of charred peppers, toasted spices, and sharp onion. Spoon it over the sliced pork and finish with fresh cilantro for a dish that’s vibrant, unexpected, and grill-season ready.
Ingredients
4 Kurobuta Pork Porterhouse
Salt & Pepper
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- 2 large jalapeños
- 1/2 cup olive oil
- 2 teaspoons coriander seeds
- 1/4 cup pickled jalapeño juice
- 1 teaspoon honey
- 1/4 of a medium white onion, thinly sliced
- Fresh cilantro, for garnish
- Salt & pepper to taste
Directions
Season the pork porterhouse steaks generously with salt and pepper. Set aside while you preheat your grill to medium-high.
Grill the pork steaks for about 4 to 5 minutes per side, depending on thickness, until deeply caramelized and cooked to your desired doneness (145°F internal temp recommended). Let rest at least 5 minutes before slicing.
- While the pork is grilling, add the whole jalapeños to the grill and cook until charred on all sides. Remove and let cool enough to handle, then slice into thin rounds.
In a small skillet over medium heat, toast the coriander seeds for 1 to 2 minutes until fragrant. Remove from heat and lightly crush using a mortar and pestle or the back of a heavy pan.
- In a bowl, combine the crushed coriander, olive oil, pickled jalapeño juice, honey, thinly sliced onion, grilled jalapeño rounds, and salt and pepper to taste. Stir to combine.
- Slice the rested pork steaks and serve topped with spoonfuls of the vinaigrette. Garnish with fresh cilantro.