On the Coals Pork Tomahawk I Kasai Grills | Recipe by sousvidetools.com
On the Coals Pork Tomahawk I Kasai Grills
- COOK TIME: 20 mins
- PREP TIME: 10 mins
- DIFFICULTY: Easy
- SERVES: 1-2
For the Pork
1X 12to16oz pork tomahawk
For the Bean Stew
1 small onion finely diced
1 small glove garlic chopped
120g dice of pancetta
1 tin of butter bean
1 small tin of cannellini beans
1 bottle tomato relish
1dsp smoked paprika
Our pork tomahawk and bean stew really shows off the versatility of cooking on the Kasai grill. Cooking everything in the one space allows you to keep a constant eye on the pork and saves you digging out the gas stove if cooking outside. You can distribute the heat of the coals so different parts of the Kasai grill cooks at different temperatures allowing nothing to over cook on the outside and under cook on the inside (as long as you move it around).
For the Tomahawk
Place the tomahawk on to the grill, make sure you turn and caramelise all over and render the fat, this will take a good 10 to 15 minutes cooking and then rest.
For the Beans
Whilst the tomahawk is resting, place a pan over the fire and add the pancetta. Lightly colour then add onion, garlic, and cook for a minute or two.
Add the beans and smoked paprika then finish with the tomato relish and chopped parsley.
Serve – for temperature on blush pork aim for 60/62ºC.