The Tomahawk

...is usually associated with the ribeye, though I've found that the pork loin chop can hold its own.

After learning from a FFF (fellow foodie friend ) Jerry H. about "braised ribs", I started to look for recipes and watched his recommended video showing the basic recipe. After doing some internet searches, printing out a few recipes for braised short ribs, and then a fair amount of contemplation my plan came to life. As I was mulling over the possibilities of how to convert this to pork my FFF (J.H.) sent me a picture of one of his favorite steak cuts; AKA the "Tomahawk".

OK so here we go...

First marinate two (1 1/2" thick) pork loin Tomahawks with a dry rub seasoning for 1-2 days inside a Ziplock, refrigerated.

On the day of preparation I started to assemble ingredients from my pantry, checking and rechecking both of the recipes I had for reference. 

Preparing for what I would later realize was to become a treasure in our recipe stable. How you ask do I know this? well my wife, sous chef, taste tester for over 38 years felt the results were worthy of our master catalog of recipes. 

Good enough for me...

Knowing that I needed to prepare a "stock" for the braising liquid I gathered: spices, pork and chicken stock bases, fresh vegetables, alcohol, oils, and butter.

First saute fresh sliced mushrooms in olive oil, black truffle oil, butter, garlic powder and Marshala (dry). 

Remove the shrooms from the pan for latter use. Next add to your pan: more olive oil & butter, Marshala (dry), chopped celery, carrots, onion (trinity), 2 whole garlic clove clusters cut on the bias in half, skin on and cook until limp. 

During this process I add some of my heritage pork stock (another story) and homemade poultry stock. 

Add a little Kosher salt, ground pepper (to taste) and let cook until reduced, adding stock as needed until the veggies are very soft. As you're managing the base, cut up the carrots and celery into smaller pieces (this will make it easier to press them through the sieve). After about 1 hour the braising base stock will be ready for its transformation. 

Now the fun begins, getting to use my newly acquired vintage kitchen toy... Processing the base stock through a grinding sieve to create your braising liquid base. Or, pressing by hand all the magical flavors out of your veggies...

This kitchen tool has become one of my most favored, and what it does is amazing, yet simple. As you move the wood pestle around in a circular motion it crushes the contents and leaves a sauce dripping into your saucepan and an leaves an almost soulful paste (on the outside of sieve) teeming with flavors. 

Once the pressing is done scrape the residue off the outside of the sieve into your saucepan, these are your flavor nuggets...

Now that you have your Tomahawk sauce base completed move onto the braising liquid for your meat.

Add a healthy portion of red wine to the base and start making a reduction sauce over medium high heat, stirring occasionally controlling the heat. Adjusting the flavours as needed, striving for a richness that will complete your creation.

Another first with this recipe will be the cooking vessel. My newly acquired Le Creuset Dutch oven. Yeah I know you're asking how I can afford something of this quality? easy, bought it for $20 (because the lid is chipped) from someone on FB marketplace. They had never used it, got it as a wedding gift and wanted to get rid of the memory??? Who knows, doesn't matter.

All I had to do was stuff a small piece of aluminium foil into the corner to seal the breach.

As the sauce is reducing, start to assemble your ingredients in your Dutch oven. 

Sauteed mushrooms first,

next comes the whole uncooked Yukon potatoes, butter and baby carrots (next time I will pre cook the potatoes slightly as they were very firm once served).

Sear your marinated Tomahawks in olive oil, medium high heat. Just long enough to lightly brown each side.

Remove from the pan and place the star of the show on top of your mushrooms, potatoes and carrots in your Dutch oven.

Add your reduced braising liquid (enough to almost cover) and cook covered for one hour in a 325 degree oven. 

Next time I will experiment with removing the lid and increasing the temp to 400 degrees for an additional 20-30 minutes to finish.

Remove your creation from the oven put the lid back on and let sit for up to 20-30 minutes to rest. 

Do not let it cool...

Serve Tomahawk's and veggies (warm/hot) topped with generous amounts of the braising liquid and enjoy your feast.

(save the bones, freeze and use in making pork stock)

W