A pork tomahawk or affectionately known as the "TOMAPORK" is essentially a pork loin steak with the belly still attached. Talk about best of both worlds - the meaty goodness of a pork chop with all that tasty fat from te pork belly.
Now I caused quite the debate on instagram recently when I seared tomaporks on my Traeger Ranger by cutting off the fat before searing (and actually crisping it up separately - pork scratchings anyone!?). There is a very simple reason why I do this - there is no way you can achieve that crispy crispy fat without toughening up the loin steak. If you're happy to compromise this or even you prefer your pork on the less tender side by all means leave your fat on. After all, we're all friends here!
- 2 Tompapork Steaks
- 1 tbsp olive oil
- 1 tbsp your favourite multi purpose rub we used Jack's Meat Dust
Preheat your cooking equipment to 135C.
Prepare the pork by cutting off the rinds.
Season the steaks all over in olive oil using a silicone brush.
Season both sides with rub.
Cook on indirect heat until the internal temperature reaches 55C.
Crank the temperature up to 235C and sear both sides of the tomaporks for approximately 2 minutes per side.
Rest for approximately 10 minutes before serving.