This is a weekend cook and it earns the daylight it takes. A pork tomahawk seared hard over real coals, then brought up gently beside them until it is just blushing at the bone, rested under a melting coin of Voodoo Salt Butter that turns the board juices into sauce. Crushed kipflers with edges that shatter, a plain leaf salad, and a glass of lightly chilled syrah. That is the whole evening sorted.
2 hrs. Serves 2 to 3.
Ingredients
- 1 (about 1kg) pork tomahawk, bone in
- 1 dessertspoon Plateit Voodoo Salt
- 2 thick coins Voodoo Salt Butter (see the Voodoo Salt Butter recipe)
- 800g kipfler potatoes
- 4 tbsp olive oil
- 100g mixed salad leaves
- 1 tbsp red wine vinegar
- Flaky salt, generous
- Charcoal, a proper chimney's worth
Method
- Light the charcoal and bank the coals to one side. Pork out of the fridge 45 mins ahead, patted dry, pressed all over with 1 dessertspoon of Plateit Voodoo Salt.
- Parboil the kipflers whole, 12 mins. Drain, crush each one flat under a mug, and roast in 3 tbsp of the oil and flaky salt at 210C for 35 to 40 mins until the edges shatter.
- Sear the tomahawk directly over the coals, 2 to 3 mins a side, until deeply crusted. Flames will jump. Let them.
- Move it beside the coals, lid on, turning every 5 mins, until the centre reads 58C, about 20 to 30 mins. Gentle from here. The sear did its job.
- Rest 10 mins on a board with the 2 coins of Voodoo Salt Butter melting over the top. Dress the leaves with the vinegar and last of the oil. Carve off the bone, pour the buttery board juices over, and open the syrah, lightly chilled.
Swap it: No tomahawk at the butcher? Two thick bone-in pork chops take the same fire and half the time.
