Earl Grey-Brined Pork Chop With Shiitake Miso Risotto, Baby Radish And Turnip No Nimono, Pickled Mushrooms And Fish Sauce Vinaigrette

• 20 pounds center cut pork chops
• watercress As needed
• radish As needed, sliced
• cilantro As needed, picked
• 1 quart equilibrium brine
• 1 stalk lemon grass chopped
• 1 sprig fresh rosemary chopped
• 2 stalks fennel and fronds
• 2 bay leaves
• 4 cloves garlic smashed
• 4 earl grey tea teabags
• 4 ounces shiitake mushrooms diced
• 4 cloves garlic minced
• 6 green onions minced
• 4 tablespoons sesame oil
• miso As needed
• 3 cups arborio rice
• 1/2 cup sherry rice wine
• 5 cups pork stock or as needed
• 1 quart hot water
• 2 cups rice wine vinegar
• 1 cup sugar
• 2 tablespoons miso
• 8 ounces enoki mushrooms
• 2 Bird's eye chiles whole
• 1/2 cup fish sauce
• 1 cup water
• 1/2 cup sugar
• olive oil As needed
• 1 pound baby radishes and turnips
• 2 quarts pork stock
• 4 ounces shiitake mushrooms sliced
• 3 sheets seaweed

1. For the Earl Grey Brined-Pork Chop: Bring equilibrium brine to a boil and add all ingredients except tea, boil for 10-15 minutes. Add Earl Gray tea and steep for 3-5 minutes. Add pork chops and brine up to 48 hours.
2. Pan-sear or roast pork chops until cooked to an internal temperature of 135u0b0F and let carryover cook to 145u0b0F.
3. For the Shiitake Miso Risotto: Saute mushrooms, garlic, green onions, sesame oil and miso. Add Arborio rice to pan and lightly toast. Deglaze with rice wine or sherry. Add pork stock in increments until rice is cooked.
4. For the Pickled Mushrooms: In a pot, combine all ingredients except the mushrooms, bring to a boil. Pour over mushrooms and let sit 2-3 hours.
5. For the Fish Sauce Vinaigrette Blend all ingredients except olive oil, add slowly until emulsified.
6. For the Baby Radish and Turnip No Nimono Boil radishes and turnips until just tender. Make dashi using stock, shitake mushrooms and seaweed. Remove radishes and turnips from water and add to dashi to finish cooking. Brown in skillet then toss in Fish Sauce Vinaigrette.
7. To serve Place a small amount of Shiitake Miso Risotto in middle of the plate. Lay pork chop on top. Place Baby Radish and Turnip No Nimono around the plate and top with Pickled Mushrooms and Garnish.

center, cilantro, brine, lemon grass chopped, rosemary, stalks fennel, bay leaves, garlic smashed, earl grey tea, shiitake mushrooms, garlic, green onions, sesame oil, arborio rice, sherry rice wine, pork stock, water, rice wine vinegar, sugar, miso, enoki mushrooms, fish sauce, water, sugar, olive oil, baby, pork stock, shiitake mushrooms

Taken from www.yummly.com/recipe/Earl-Grey-brined-Pork-Chop-With-Shiitake-Miso-Risotto_-Baby-Radish-and-Turnip-No-Nimono_-Pickled-Mushrooms-and-Fish-Sauce-Vinaigrette-2271833 (may not work)