Pork Tomahawk is a superior cut of meat with higher intensity of juiciness and flavour. As the bone heats up, the marrow (which is rich in fats and other great flavours) penetrates the bone and flavours the meat, making it nice and juicy. However many people find it hard to cook as its fat distribution is uneven and the thickness makes cooking it a challenge. This time I'll show you 2 ways of cooking a Pork Tomahawk, and this is the guide towards a tender and juicy cut of meat.

Ingredients (serves 2): 
Pork Tomahawk 2pcs(380g each)

Salt 2 tsp
Black Pepper 2 tsp
Butter 10+10g
Cherry Tomato 200g

Haricot Bean 150g

Garlic 1 tbsp

Olive Oil to taste

White Wine Cream Sauce:
White Wine 80ml
Chicken Stock 100ml
Cooking Cream 120ml
Garlic 1 tbsp

Shallot 1 blub

Mustard with Seed 2 tsp

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