Heritage Momofuku Marinated Porterhouse Pork Chops

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MOMOFUKU MARINATED PORK CHOP DINNER KIT

Includes Porterhouse Pork Chops with Momofuku Soy Sauce and Chili Crunch

Price: $75

Quantity

Momofuku Marinated Pork Chop Dinner Kit

Created by Chef David Chang and the Momofuku Culinary Lab, this soy sauce, and chili crunch are chef-tested and based on 10 years of flavor research.

This kit includes a recipe card and these ingredients:

Porterhouse Pork Chops, four 14 oz chops from the same heritage breeds that Chef David Chang has championed since our early days.
Momofuku Soy Sauce one 8 oz jar, uses organic ingredients and is steeped with kombu to unlock a world of depth and flavor.
Momofuku Chili Crunch one 5.3 oz jar, is the perfect balance of spicy and crunchy, with three types of Mexican chilis, crunchy garlic and shallots.

Porterhouse Pork Chops
Our Number One Best Seller! These are the chops that put the words "Heritage pork" on menus throughout the country. The porterhouse is truly a fantastic cut — the T-Bone of pork. Marbled gorgeously, each piece includes both the tenderloin and loin section. These thick-cut chops make for a hearty and inexpensive sustainable meal anytime; they only take 30 minutes to defrost, cook, and serve! And two chops (one pack) served sliced can easily feed four!

Pork Loin

The most prime cut of the pig, the whole loin includes many individual cuts. Starting on the shoulder end lies the country rib roast: part shoulder, part chop. The center-cut loin, the most recognizable cut in the butcher case, is available bone-in, boneless, and cut into chops. Our top seller, the porterhouse or T-bone, connects to the back end of the loin and includes the coveted tenderloin. Medallions, loin bacon, back fat, skin, and even the baby back rib come from this most tender and juicy top section of the pig.

Heritage Pork Breeds

We are proud to offer 5 heritage pork breeds always raised on pasture by family farms. Heritage breeds are the very foundation of our agricultural history and gastronomic identity.

Berkshire

For 200 years the Berkshire consistently scores higher than other breeds for color, marbling, and tenderness.

Red Wattle

Anchoring great gastronomic traditions of China, New Caledonia, and later Creole and Cajun cuisine in New Orleans.

Duroc

One of the few all American pigs; the result of crossing two red colored breeds in 19th Century New York.

Old Spot

These floppy-eared spotted gentle giants, nicknamed the “Cottager’s Pig,” were known for eating a diet that included wind-fallen apples.

Tamworth

An ancient breed found wild for centuries in the forests of Ireland where they were known as “Irish Grazers” and later in the woods of England.