The pork tomahawk style is a special cut from the front part of the loin, carefully sliced while keeping the rib bone clean, almost resembling a ‘handle’.
This procedure gives it the characteristic ‘axe’ shape.
Yes, the tomahawk is the battle axe used by European settlers, and the meat cooked with this technique is named as such due to the shape given to the meat.
Generally, it’s made with a beef loin, thus much larger, but I assure you that even in the pork version it’s delicious.
This cut originated in Australia, but gradually spread to our parts and originally the cooking is on the grill.
I propose my recipe with oven cooking, but of course, if you were to make it in the summer, you can put it on the grill without various papers and cook it well on all sides and it will be even better than oven cooking.
If I have piqued your interest at least a little, then you too can make this recipe following my instructions with photos that can help.
I got help from my butcher husband…well, I took advantage of it for the initial preparation!!!
About 350 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making Pork Tomahawk Style
- 8 Whole pork ribs without separating them
- to taste Salt
- to taste Pepper
- to taste Rosemary
- Garlic powder or 6 cloves of garlic sliced
- Kitchen twine for tieing the meat
Preparation of Pork Tomahawk Style
Take the whole rack of pork ribs and cut the skin from the rack (the part that will later be the handle) and derive clean ribs by stripping them well from the skin, but only the rib up to where the meat begins.
Do this operation for the whole piece of meat, then turn the part you are working on towards the work surface
Season the whole part with salt, pepper, rosemary, and garlic…here I used powdered garlic, but I prefer fresh garlic sliced.
The seasoning should not be too scarce otherwise the meat will not be flavorful enough!
Now you have the ribs touching the table and the seasoned part towards you, from this position roll the meat onto the ribs you separated before, leaving the ribs free.
Now tie the rolled part of the meat between one rib and the other with kitchen twine using a loop closure.
Wrap the meat first in parchment paper and then in aluminum foil, place in a baking dish and add a splash of water for cooking.
Bake in a preheated static oven at 392°F for about 2 hours, checking the cooking (as always every oven is different), then remove the papers and complete the cooking for 15-20 minutes until the meat is browned on both sides.
Before serving, cut slices between one rib and the other; obviously when eating it you will need to remove the cooking twine, or cut it with scissors before placing the meat on the table.
Serve hot and enjoy your meal.
