Pork Tomahawk, Potato, Kale & Pickled Walnut Salad – Kasai Grills

Ingredients

• Blend the pickled walnuts in a food processer until smooth and mix through the cream.
• Season well with salt and pepper.
• Reduce the pork stock to a jus and mix through the shallot, mustard and double cream.
• Preheat your Sous Vide Tools water bath to 55ºC.
• Score the fat on the steak and season well with sea salt.
• Vacuum Pack Pork to full pressure.
• Place sealed pork in the water bath and allow to cook for 45 minutes.
• Remove pork from the bath and reserve for further cookery.
• Once the fat is rendered cook the pork on each side until golden brown. Approx. 3 minutes per side. Rest for ten minutes before serving.
• Sous-vide or BBQ Pork Tomahawk Steak
• Sliced Baby Potatoes
• Prepped Kale
• Pickled Walnut Dressing
• Sauce Robert
• Whilst the pork is resting, cook the sliced potatoes and kale.
• Assemble the salad on your plate and dress with the pickled walnut dressing.
• Carve the pork by removing the rib bone and slicing into 10 even slices.
• Finish the entire plate with your sauce Robert.
• 120g Pickled Walnuts
• 70g Double Cream
• 500g 50% Reduced Pork Stock
• 10g Diced Shallot
• 10g Wholegrain Mustard
• 10g Double Cream
• 1 Pork Tomahawk Steak, French Trimmed