The Boss' Specials - Barbecued Pork Tomahawk

The Boss' Specials - Barbecued Pork Tomahawk

Take your time to marinade for flavour.


This cut is really for the barbecue, as the long rib bone which is left - giving the name tomahawk - doesn't really fit into a frying pan or oven. It is the prime rib of the pig, with lots of flavour and intermuscular fat.


1. Place the rosemary, balsamic vinegar, garlic and olive oil in a plastic bag. Place the meaty end of the tomahawk into the bag, and every time you walk past the fridge, give it a turnaround and massage the marinade into the eye of the meat. 

2. Cook over a moderate heat on the barbecue - always being aware that the meat might burn due to the fat which will drip out. It's messy, but worth it. 

3. When the outside of the tomahawk is lovely and brown, and a little crusty, remove it from the heat, rest for 10 minutes and slice on a wooden board. If the steak is laid flat on the board, start away from the rib, making slices at a 45 degree angle. If the meat is a little pink in the middle, don't worry about it. The days of well-cooked pork due to the presence of tapeworm are long gone. 


1 tomahawk for 2 people
Fresh rosemary
Chopped garlic
Olive oil
Balsamic vinegar