RECIPE: Sakura Farms Pork Tomahawk Rack

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RECIPE: Sakura Farms Pork Tomahawk Rack

This show-stopping Pork Tomahawk Rack makes for an elegant, gourmet roast, and cut into individual tomahawk chops for the most marbled, decadent pork chop you have ever tasted. 

We served this Pork Tomahawk Rack with crispy double-cooked potatoes, braised kale, and homemade apple & cherry chutney!

INGREDIENTS

Pork Rack Dry Rub

  • 2 t Fresh Rosemary, finely chopped
  • ½ t Black Pepper, coarsely ground
  • ½ t Fennel Seeds, coarsely ground
  • ½ t Chili Flakes
  • 2 t Kosher Salt

Apple & Cherry Chutney

  • 1 tbsp Butter
  • 2 cups Apple, diced (Honey Crisp or Ambrosia are great this time of year)
  • 1.5 tbsp Brown Sugar
  • 1 tbsp Apple Cider Vinegar
  • ⅛ tsp Nutmeg
  • ⅛ tsp Cinnamon
  • 2 tbsp Dried Cherries (dried cranberries will work too)
  • ½ Orange, zested
  • ½ tsp Fresh Oregano, finely chopped
  • Salt and pepper to taste

Braised Kale

  • 3 tbsp Olive Oil
  • 3 Garlic cloves, finely chopped
  • 1 small Onion, finely chopped
  • 1 tsp Honey
  • ½ tsp Chili flakes
  • 3 bunches Kale, stems removed, coarsely chopped
  • 1 cup Chicken stock, or water
  • Salt and pepper to taste

Crispy Double Cooked Fingerling Potatoes 

  • 6 Fingerling Potatoes per person cut in half lengthwise
  • 1 tbsp Kosher Salt
  • 2 tbsp Olive Oil
  • 2 cloves Garlic, roughly chopped
  • 1 tsp Fresh Rosemary, roughly chopped

PREPARATION

Pork Tomahawk Rack (Approx. 1 hr. cooking time)

  1. Preheat your oven to 375°F
  2. Dry off the rack with a paper towel, and score the skin with a small sharp knife to allow the seasoning to penetrate and the fat to render, creating a crisp finish.
  3. Generously season all over with the dry rub.
  4. Transfer to a roasting pan and place in the oven, using the middle rack.
  5. After 25 minutes, reduce the heat to 325°F and continue cooking until the internal temperature measured with a probe thermometer reaches 145°F (could be anywhere between 5-10 more minutes). 
  6. Remove from the oven and loosely tent with foil, allowing a 15-20 minute rest.
  7. Note: as the pork rack rests, the internal temperature will continue to rise. After 20 minutes the temp should be around 150°F, a nice medium, rosey doneness. 
  8. Carefully slice between the bones.

Pork Rack Dry Rub

  1. Remove the rosemary from the stem and chop.
  2. Combine with the remaining ingredients and set aside until ready to use.

Apple & Cherry Chutney

  1. Start by heating a small saucepan over medium heat.
  2. Add the butter to melt, and then add the apples and brown sugar.
  3. Toss to combine. Allow the sugar to dissolve and coat the apples.
  4. After about a minute, add the vinegar and mix well.
  5. Add the nutmeg, cinnamon, cherries and orange zest, reduce the heat to low and allow to gently cook until the apples are tender. About 6-8 minutes.
  6. If necessary, add a splash of water if the mixture is a bit dry.
  7. Finish with the oregano, and eason with a pinch of salt and pepper to taste.
  8. Remove from the heat and serve warm, or allow to cool.

Braised Kale

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and garlic and cook until translucent, about 3 minutes.
  3. Add the honey, chili flakes. Stir to combine.
  4. Add the kale in handfuls, stirring as you add.
  5. Add the stock, and cover with a lid, simmering for 6-8 minutes until kale is wilted and tender. Continue to cook if you like it softer.
  6. Adjust seasoning with salt and pepper, and serve.

Crispy Double Cooked Fingerling Potatoes 

  1. Begin by cutting the potatoes in half lengthwise. 
  2. Put the potatoes in a pot or deep saucepan and add twice as much cold water.
  3. Add the salt and bring to a boil. The water should taste like the ocean. Add salt accordingly. 
  4.  When water begins to boil, reduce the heat and simmer until the potatoes are fork tender, about 85 % cooked.
  5. Drain potatoes and let them steam dry in a colander. This is an important step to get crunchy roasted potatoes later…
  6. When the potatoes are cooled (10 minutes), toss them in the olive oil, garlic and rosemary.
  7. Transfer them to a baking tray and roast for 15-20 minutes at 425°F, flipping them halfway through, until the potatoes are golden and crispy.
  8. Note: If you get the timing right, when the lamb leg comes out to rest, is a perfect time to finish the potatoes in the oven. Don’t forget to turn up the temperature for the potatoes!

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