Marinated Pork Tomahawk
A juicy pork chop with the bone left long with the rich, fat-marbled belly meat. A generous main course for one or a modest meal for two.
CHIMICHURRI: Parsley, mint and oregano pepped up with garlic, lemon, red wine vinegar and a hint of chilli.
JERK: A lively blend of fresh spring onions, lime, scotch bonnet and garlic with the essential dose of brown sugar, allspice and dried thyme.
LEMON & HERB: A crowd-pleasing mix of fresh lemon juice and zest, parsley, thyme, rosemary and garlic.
PERI-PERI: All the essentials for a cheeky dinner, including red chilli, red pepper, garlic, lemon, and dried oregano.
SHAWARMA: A warming, fragrant mix of ground coriander, black pepper, cumin, cardamom, cayenne pepper and smoked paprika.
Peri-peri shown in image.
Average weight 550g.
£13.95
Remove the tomahawk from the packaging and shake off any excess marinade. Grill over hot coals for 9-12 minutes, turning every 2-3 minutes to ensure it doesn’t burn. Once cooked, cover with foil and allow it to rest for 15 minutes before slicing to serve.
Alternatively, you can brown this off in a pan for 3 minutes each side on a high heat and a good knob of butter then finish by popping in the oven for a final 5 minutes.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
