Pork Tomahawk, Plum Glaze
TomahawkCombine water, salt, sugar, bay leaf, juniper berries, and black pepper in a large container; stir until dissolved.Submerge pork tomahawk in the brine a
Ingredients
- 700g pork tomahawk chop
- Salt and ground black pepper
- 2L cold water
- 100g salt
- 50g sugar
- Bay leaves
- Juniper berries
- Black pepper
- Olive oil
- 3000g black plums
- 2 large yellow or brown onions, halved
- 200g thick-cut bacon
- 500ml mirin
- 150ml rice wine vinegar
- 100g shiro koji
- 10g fresh thyme
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