Cheshire Pork

Tomahawk Loin Rack

$89.99

Cheshire Pork 11 Rib Tomahawk Racks are an impressive centerpiece when roasted whole.  They're a unique plate presentation when sliced into individual tomahawk chops.  The chine and feather bones are removed, leaving the rack completely knife-ready.  Easily cut between the bones, these tomahawk chops bring a lot of drama to the center of the plate.  The rack is cap off, and fat is trimmed to a maximum of 1/2".  Approximately 10 pounds.

 

Koji Cured Heritage Farms Cheshire Pork Tomahawk with Whipped Parsnip-Potato Mash + Roasted Apple and Fennel Chutney + Brussel Sprout slaw by Chef Venoy Rogers

Ingredients:
For the Pork-

3 tbsp ground koji
2 thick cut Tomahawk pork chops (2 bone each)
2 tsp red boat salt
1 tsp black pepper

Directions:

Completely dry the surface of the pork chops with a paper towel. In order to keep the shape during cooking you may want to truss the chops with butchers twine; around the eye and around the bone (this step may be omitted). 

Sprinkle the powdered koji all over both chops evenly and allow to rest on a wire rack in your fridge for 3-5 days. The koji will begin to extract some of the more moisture from the chops and the meat will take on a dry aged appearance and texture. This will intensify the already rich flavors of the Heritage Farms Cheshire Pork. The koji will also impart some of its own umami flavor onto the surface of the pork chops (thank me later).  

After 3 days but no more than 5, rinse the koji from the chops and pat dry. Season the chops with red boat salt and black pepper. 

In a hot skillet add oil and pork chops and sear the chops on both sides until golden brown, approximately 3 minutes per side.

Place pork chops into the oven and cook until desired internal temp. I recommend medium to medium-well, which can be achieved in about 6-8 minutes at 400 degrees F. 

After chops are finished in the oven you can return to the pan and baste with whole butter and fennel pieces. You can also cook these sous vide at 145 degrees F for 2 hours. If you want to go the sous route you will sear after removing from the water bath.

For the Mash-

6 parsnips (peeled & chopped)
2 medium sized russet potatoes
4 tbsp unsalted butter
½ cup heavy cream (whole milk can be substituted)
2 tbsp fennel fronds (chopped)
Salt and pepper to taste

Directions:

Add potato and parsnip to a pot and cover with water. Boil for approximately 15-20 minutes until both are completely soft.

In a separate pot heat the cream and butter until melted.

Drain the parsnip and potato in a colander and return to the warm pot.

Off heat, add the cream, butter, fennel fronds and salt + pepper. Using a potato ricer or masher, fully incorporate all ingredients.   

For the Warm Apple and Fennel Chutney-

2 each, granny smith apples (small diced)
1 each, fennel bulb (small diced)
1 red onion (small diced)
1 tbs olive oil
Salt and pepper to taste

Directions:

Saute all ingredients until semi soft but remains al dente. Approximately 2-3 minutes. Season with salt and pepper. 

Warm Brussel Sprout Slaw-

1 lb brussel spouts
1 tbsp herb butter
2 tsp bacon fat (cooking oil or butter can be substituted)
Salt and pepper to taste  

Directions:

Cut off the stem end of the brussel sprouts and reserve a few leaves for garnish. 

Cut sprouts in half and slice thinly. 

In a hot pan add the bacon fat then the sliced brussel sprouts and saute for 1-2 minutes until soft and color brightens up. If you are using bacon fat, be sure to taste so as not to over salt. Adjust accordingly.

Calvados-Pork Demi Glaze-

1 quart pork or beef stock
1 cup Calvados (apple brandy)
½ cup apple juice
1 shallot (rough chopped)
4 garlic cloves (smashed)
¼ cup fennel (rough chopped)
1 tbsp butter
Salt and pepper to taste

Directions: 

In a sauce pot add the shallot, garlic and fennel and saute for 2-3 minutes until translucent and starting to caramelize. 

Deglaze the pan with Calvados and allow to reduce by half. Once brandy is reduced, add stock and apple juice and allow to reduce until desired consistency. The longer you let reduce the more intense the flavor will become. Ideally this will take 10-12 minutes to achieve the consistency in which the sauce will coat the back of a spoon. 

Once you have reached your desired consistency, strain out the aromatics and return to a pot and finish with butter and salt + pepper.

* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.

Full Description

Cheshire Pork 11 Rib Tomahawk Racks are an impressive centerpiece when roasted whole.  They're a unique plate presentation when sliced into individual tomahawk chops.  The chine and feather bones are removed, leaving the rack completely knife-ready.  Easily cut between the bones, these tomahawk chops bring a lot of drama to the center of the plate.  The rack is cap off, and fat is trimmed to a maximum of 1/2".  Approximately 10 pounds.

 

Koji Cured Heritage Farms Cheshire Pork Tomahawk with Whipped Parsnip-Potato Mash + Roasted Apple and Fennel Chutney + Brussel Sprout slaw by Chef Venoy Rogers

Ingredients:
For the Pork-

3 tbsp ground koji
2 thick cut Tomahawk pork chops (2 bone each)
2 tsp red boat salt
1 tsp black pepper

Directions:

Completely dry the surface of the pork chops with a paper towel. In order to keep the shape during cooking you may want to truss the chops with butchers twine; around the eye and around the bone (this step may be omitted). 

Sprinkle the powdered koji all over both chops evenly and allow to rest on a wire rack in your fridge for 3-5 days. The koji will begin to extract some of the more moisture from the chops and the meat will take on a dry aged appearance and texture. This will intensify the already rich flavors of the Heritage Farms Cheshire Pork. The koji will also impart some of its own umami flavor onto the surface of the pork chops (thank me later).  

After 3 days but no more than 5, rinse the koji from the chops and pat dry. Season the chops with red boat salt and black pepper. 

In a hot skillet add oil and pork chops and sear the chops on both sides until golden brown, approximately 3 minutes per side.

Place pork chops into the oven and cook until desired internal temp. I recommend medium to medium-well, which can be achieved in about 6-8 minutes at 400 degrees F. 

After chops are finished in the oven you can return to the pan and baste with whole butter and fennel pieces. You can also cook these sous vide at 145 degrees F for 2 hours. If you want to go the sous route you will sear after removing from the water bath.

For the Mash-

6 parsnips (peeled & chopped)
2 medium sized russet potatoes
4 tbsp unsalted butter
½ cup heavy cream (whole milk can be substituted)
2 tbsp fennel fronds (chopped)
Salt and pepper to taste

Directions:

Add potato and parsnip to a pot and cover with water. Boil for approximately 15-20 minutes until both are completely soft.

In a separate pot heat the cream and butter until melted.

Drain the parsnip and potato in a colander and return to the warm pot.

Off heat, add the cream, butter, fennel fronds and salt + pepper. Using a potato ricer or masher, fully incorporate all ingredients.   

For the Warm Apple and Fennel Chutney-

2 each, granny smith apples (small diced)
1 each, fennel bulb (small diced)
1 red onion (small diced)
1 tbs olive oil
Salt and pepper to taste

Directions:

Saute all ingredients until semi soft but remains al dente. Approximately 2-3 minutes. Season with salt and pepper. 

Warm Brussel Sprout Slaw-

1 lb brussel spouts
1 tbsp herb butter
2 tsp bacon fat (cooking oil or butter can be substituted)
Salt and pepper to taste  

Directions:

Cut off the stem end of the brussel sprouts and reserve a few leaves for garnish. 

Cut sprouts in half and slice thinly. 

In a hot pan add the bacon fat then the sliced brussel sprouts and saute for 1-2 minutes until soft and color brightens up. If you are using bacon fat, be sure to taste so as not to over salt. Adjust accordingly.

Calvados-Pork Demi Glaze-

1 quart pork or beef stock
1 cup Calvados (apple brandy)
½ cup apple juice
1 shallot (rough chopped)
4 garlic cloves (smashed)
¼ cup fennel (rough chopped)
1 tbsp butter
Salt and pepper to taste

Directions: 

In a sauce pot add the shallot, garlic and fennel and saute for 2-3 minutes until translucent and starting to caramelize. 

Deglaze the pan with Calvados and allow to reduce by half. Once brandy is reduced, add stock and apple juice and allow to reduce until desired consistency. The longer you let reduce the more intense the flavor will become. Ideally this will take 10-12 minutes to achieve the consistency in which the sauce will coat the back of a spoon. 

Once you have reached your desired consistency, strain out the aromatics and return to a pot and finish with butter and salt + pepper.

* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.

Availability: Usually ships within 24 hours
Current Stock:
Shipping: * All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
Width: 15.00 (in)
Height: 13.00 (in)
Depth: 10.00 (in)
MPN: 77220421
Bulk Discounts: Buy 5 - 100 and get $5.00 off
Gift wrapping: Options are available

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