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1
For the pork: Combine the salt, sugar, sage, garlic, bay leaves and 2 quarts water.
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2
Submerge the pork in the brine and refrigerate for 24 hours before cooking.
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3
When ready to cook, remove the pork from the brine and discard the brine.
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4
Let the pork come to room temperature for 15 to 20 minutes before cooking.
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5
Pat dry.
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6
Meanwhile, for the sauce: Combine the saba and figs and let sit for 1 hour.
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7
Toss the pancetta into a small saute pan, give a little drizzle of oil and bring the pan to a medium heat.
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8
When the pancetta starts to brown and crisp, toss in the garlic and rosemary and stir to combine.
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9
Add the saba, figs and vinegar.
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10
Stir to combine and bring the mixture to a boil.
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11
Add the chicken stock and bring the mixture back to a boil (BTB) and then reduce it to a simmer (RTS).
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12
Simmer the sauce until it becomes a chunky, saucy consistency.
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13
Season with salt.
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14
Preheat the grill to medium-high heat.
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15
Sprinkle the pork with crushed red pepper and a drizzle of oil.
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16
Grill the pork for 8 to 9 minutes on each side and 1 to 2 minutes standing it up on the fat edge to crisp that up.
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17
If the pork starts to burn, move it to a cooler spot on the grill.
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18
Let the pork rest for 10 to 15 minutes after grilling.
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19
Cut each steak off the bone and slice.
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20
Be sure to serve the bone along with the steaks.
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21
Serve garnished with the sauce.
