Grilled Pork Tomahawk
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion. Pork chops are suitable for roasting, grilling, or frying, but there are also stuffed recipes. They can be used boneless or bone-in. Pork chops are usually cut between 1 and 5 centimetres (1⁄2 and 2 inches) thick. Improved breeding techniques have made it possible to cook pork to a lower temperature, helping it to remain juicy, while still being safe to eat.
Ingredients for 2 portions:
Pork Tomahawk 1200 g
Basmati Rice 160 g
Red cabbage 200 g
Fennel seed 10 g
Coriander seed 10 g
Salt 20 g
Freshly ground Black Pepper 4 g
Olive oil 100 ml
Red wine vinegar 30 ml
Sugar 10 g
Shred the cabbage and season with salt, pepper, 10 ml olive oil, red wine vinegar and sugar, mix well and Marinate the pork tomahawk in fennel seeds crushed coriander seeds, salt, black pepper and 50 ml of olive oil for 3 hours.
Rinse the rice, place in stainless steel GN container 40 mm with 370ml of lukewarm water and 50 ml of olive oil and some salt. Set the Retigo combi oven on steam mode 99 °C, 25 minutes.
When cooked set the combi oven on hot air mode 300 °C preheating, 200 °C cooking, core probe 58 °C and place Retigo grill in. After preheating place the meat on the grill, insert the core probe.
Serve the meat with steamed rice, cabbage salad and pour the meat juice from the Retigo grill GN container.