Brined Pork Porterhouse with Dried Fig Saba Sauce

Ingredients

• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 6 fresh sage leaves, torn
• 3 cloves garlic, smashed
• 2 bay leaves
• Two 18-ounce pork porterhouse steaks
• Pinch crushed red pepper
• Extra-virgin olive oil
• 1 cup saba
• 8 ounces dried Black Mission figs, stemmed and cut into quarters
• 4 ounces pancetta, cut into 1/4-inch dice
• Extra-virgin olive oil
• 2 cloves garlic, smashed and finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 2 tablespoons red wine vinegar
• 1 cup chicken stock
• Kosher salt

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