John Myers
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Dry Aged Pork Tomahawk with Sweet Potato and Pomegranate
The perfect dry aged pork tomahawk with sweet potato and pomegranate recipe with a picture and simple step-by-step instructions.
Puree:
- Salt flakes
- 600 g Floury potatoes
- 600 g Sweet potatoes
- 300 ml Coconut milk
- Nutmeg
- Orange pepper
- Salt
- Olive oil
Pomegranate:
- 2 Pc. Pomegranates
- 2 tsp Sea buckthorn oil
- 2 tbsp Olive oil
- 2 tbsp Apple Cider Vinegar
- 2 Pc. Limes
- Salt
- Lemon pepper
- Coriander from the mill
Tomahawk:
- Cut the meat between the ribs into cutlets approx. 4 cm thick. Cut the fat lid of the tomahawk into lozenges, then add a lot of salt. The meat can be prepared so that the salt can soak into the meat.
- Preheat the oven to 80 ° C (convection). Sear the meat in a 800 ° grill (alternatively a hot pan) to get roasted aromas and a tasty crust. Place in an ovenproof dish or on a baking sheet and cook in the oven for 30-45 minutes until pink (until the core temperature of approx. 57 to 62 ° C (depending on taste) is reached.
Puree:
- While the meat is cooking, peel the potatoes and sweet potatoes, cut into pieces of equal size and cook in salted water for about 20-25 minutes until soft. Then pour off the water and coarsely mash with coconut milk and a dash of olive oil. Rub some nutmeg over it and season with salt and orange pepper.
Pomegranate:
- Gently squeeze the pomegranate, cut in half, remove the seeds and place in a bowl. Mix the juice of the limes (with organic, also the zest) with sea buckthorn oil, olive oil, apple cider vinegar, a little salt, pepper and coriander from the mill and let it steep for 10 minutes.
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