Pork Tomahawk, Potato, Kale & Pickled Walnut Salad | Recipe by sousvidetools.com

Pork Tomahawk, Potato, Kale & Pickled Walnut Salad

Pork Tomahawk, Potato, Kale & Pickled Walnut Salad Charcoal Cooking Recipes
  • COOK TIME: 1 hr
  • PREP TIME: 20 mins
  • SERVES: 2-4


Pickled Walnut Dressing

120g Pickled Walnuts

70g Double Cream

Pork Sauce

500g 50% Reduced Pork Stock

10g Diced Shallot

10g Wholegrain Mustard

10g Double Cream

Pork Tomahawk (Sous Vide)

1 Pork Tomahawk Steak, French Trimmed


A meaty feast with the option of cooking sous vide or solely on the coals from our Kasai® Brand Ambassador, Tommy Banks.

Pickled Walnut Dressing

Blend the pickled walnuts in a food processer until smooth and mix through the cream.

Season well with salt and pepper.


Pork Sauce

Reduce the pork stock to a jus and mix through the shallot, mustard and double cream.


Pork Tomahawk (Sous Vide)

Preheat your Sous Vide Tools water bath to 55ºC.

Score the fat on the steak and season well with sea salt.

Vacuum Pack Pork to full pressure.

Place sealed pork in the water bath and allow to cook for 45 minutes.

Remove pork from the bath and reserve for further cookery.


Pork Tomahawk (Kasai Grill):

If you prefer cook the Pork straight on the Kasai Grill. Start on the fat side and render the fat until it is golden and crispy. As the fat drips down on to the coals there may be some flames that lick up, move the pork on and off the flames so it doesn’t burn.

Once the fat is rendered cook the pork on each side until golden brown. Approx. 3 minutes per side. Rest for ten minutes before serving.


To Cook

  • Sous-vide or BBQ Pork Tomahawk Steak
  • Sliced Baby Potatoes
  • Prepped Kale
  • Pickled Walnut Dressing
  • Sauce Robert

Finish the Tomahawk by rendering the fat side, using indirect heat from the coolest part of the BBQ. Render the fat for 5 minutes before moving to a hotter section of the BBQ and searing all sides. Set aside to rest.

Whilst the pork is resting, cook the sliced potatoes and kale.

Assemble the salad on your plate and dress with the pickled walnut dressing.

Carve the pork by removing the rib bone and slicing into 10 even slices.

Finish the entire plate with your sauce Robert.

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