Pork Tomahawk, Potato, Kale and Pickled Walnut Salad
- 120g Pickled Walnuts
- 70g Double Cream
- 500g 50% Reduced Pork Stock
- 10g Diced Shallot
- 10g Wholegrain Mustard
- 10g Double Cream
- 1 Pork Tomahawk Steak, French Trimmed
- Sliced Baby Potatoes
- Prepped Kale
- Sauce Robert
For the Pickled Walnut Dressing
Blend the pickled walnuts in a food processor until smooth and mix through the cream. Season well with salt and pepper.
For the Pork Sauce
Reduce the pork stock to a jus and mix through the shallot, mustard and double cream.
For the Pork Tomahawk (Sous Vide)
Preheat your Sous Vide Tools water bath to 55 degrees centigrade. Score the fat on the steak and season well with sea salt. Vacuum Pack Pork to full pressure. Place sealed pork in the water bath and allow to cook for 45 minutes. Remove pork from the bath and reserve for further cookery.
For the Pork Tomahawk
If you prefer cook the Pork straight on the Kasai Grill. Start on the fat side and render the fat until it is golden and crispy. As the fat drips down on to the coals there may be some flames that lick up, move the pork on and off the flames so it doesn’t burn. Once the fat is rendered cook the pork on each side until golden brown. Approx three minutes per side. Rest for 10 minutes before serving.
Finish the Tomahawk by rendering the fat side, using indirect heat from the coolest part of the BBQ. Render the fat for five minutes before moving to a hotter section of the BBQ and searing all sides. Set aside to rest.
Whilst the pork is resting, cook the sliced potatoes and kale. Assemble the salad on your plate and dress with the pickled walnut dressing. Carve the pork by removing the rib bone and slicing into 10 even slices. Finish the entire plate with your sauce Robert.