Pork Tomahawk


Item:      Bone In “Tomahawk” Pork Chop                                                   yield: 4 Orders







·         Bone In Pork Chop

·         Street Corn

·         Tamarind Vanilla Jus

·         Yucca Chorizo Hash

·         Pork Stock

·         Lime Juice

·         Cilantro

·         Butter

·         Salt

·         Black Pepper













·         4 Orders

·         4 Orders

·         1 Pint

·         24 Oz

·         1 Quart

·         TT

·         TT

·         1#

·         TT

·         TT








·         Street Corn – Soak corn in salted water for 24hrs. Roast corn whole in husk at 350 degrees for 25 minutes. Remove corn and let cool. Pull husk back leaving attached to corn cob to be used as a handle. Trim off excess husk. Rub corn with mixture of chili powder, cayenne pepper, salt and lime zest. Top with crumbled queso cotija. Roast off to order and season with salt.

·         Tamarind Vanilla Jus – Reduce 1qt of pork stock to au sec. Finish with 2 oz tamarind concentrate, 1 tsp vanilla extract and ½ tsp fresh vanilla bean. Season with lemon juice and salt and pepper to taste.

·         Yucca Chorizo Hash-  Start by spliiting the yucca into quarters and deveining the root strands.  Then medium dice the yucca. Then blanch and shock the yucca to al dente.  Reserve. Small dice 2oz red bell peppers, 2oz green bell peppers, 2oz yellow bell peppers, small dice 2oz cantimpalo (dried aged) chorizo and 2oz sweet onion. To order fry yucca till golden brown and crispy.  In a saute pan render chorizo and sweat down peppers and onions.  Hit with chicken stock and reduce, add butter to make a liason. Season with cilantro, salt, pepper and lime juice to taste.









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