Recipes

Pork tomahawk with mixed greens and herbs and sticky rice

By Chef Thi Le

Share

Ingredients

  • Mixed greens and herb bowl
  • Butter lettuce
  • Perilla
  • Coriander
  • Mint
  • Spearmint
  • 400g pork tomahawk

Marinade

  • 100g oyster sauce
  • 100g fish sauce
  • 2-3 garlic cloves, smashed
  • 10g sesame oil
  • 100g coke

Spiced tamarind dipping sauce

  • 50g fish sauce
  • 50g tamarind
  • 50g palm sugar
  • Smoked rice powder*
  • Smoked chilli powder*

Banana Ketchup

  • 125g shallots, brunoise
  • 5g garlic, crushed
  • 2-3 birds eye, minced
  • 1 tablespoon tomato paste
  • 150g ripened banana puree
  • 150g banana vinegar
  • 2 cloves, ground
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 50g brown sugar
  • 1 tablespoon annatto seed, ground
  • ½ tablespoon soy sauce, to taste

Method

  1. 1.
    Mix together the marinade ingredients, marinate the pork, reserve some marinade to glaze for grilling. Take remainder of the marinade and mix with equal amounts of Banana ketchup. Grill pork tomahawk on the bbq 3-4 minutes each side, continue glazing as it cooks, allow to rest for 8 –10 minutes before serving. Return pork on the grill to heat up 1-2 minutes on each side, carve pork into thin slices. Serve pork with spiced tamarind dipping sauce, fresh lettuce, herbs & pickles. The meat should be charred, smokey and slightly sticky
  2. 2.
    Spiced tamarind dipping sauce: Boil the fish sauce, tamarind and palm sugar together, allow to cool. Add chilli and smoked rice, to your taste. *smoked rice and chilli powder can be bought at your local Thai supermarket.
  3. 3.
    Banana Ketchup: Sweat off shallots and garlic till soft, add chilli and continue to cook for a further minute. Add remainder ingredients except for soy, let cook out on low heat for about 1 hour, check Consistency, you may need to add some water if too thick. Blend mixture, until smooth. Add the soy sauce to suit your taste. Note: We make our own banana vinegar but can substitute for other vinegars or you can purchase banana ketchup from your local Asian supermarket.