Pork Tomahawk Steak
HB-16097 · Hand-built original · Korean
A thick pork tomahawk rested in salt, pepper and olive oil, seared hard with onion, asparagus and mushrooms and finished in the oven.
KoreanMain courseGluten-freeDairy-freeEgg-free
Main ingredient: pork tomahawk
Pairs well with: mashed potatoes, green salad, grilled vegetables, steamed rice
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 lb pork tomahawk (donmahokeu)
- 1 onion
- 4 asparagus spears
- 5 white button mushrooms
- 4 tablespoons olive oil
- salt, a little
- black pepper, a little
Method
- Rub the pork tomahawk with the salt, black pepper and part of the olive oil and rest the meat at room temperature for at least 30 minutes.
- Slice the whole onion and trim the four asparagus spears cleanly.
- Heat a pan over high heat with the remaining olive oil until it shimmers.
- Add the rested tomahawk to the hot pan together with the onion, mushrooms and asparagus.
- Sear the tomahawk for 3 minutes on each side over high heat to seal the surface.
- Move the seared tomahawk to a 350°F oven and bake it for 8 minutes to finish cooking through.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).