I’ve had tomahawk steak in the past, the classic cut of bone-on beef resembling the weapon of the American Indian people. But tomapork steaks? That was a new one on me, and came into the “gotta try this” category. Slow roasted and served with buttery potatoes and green cabbage, this make for a fantastic meal with an impressive centrepiece.
With the cold winter nights once again upon us, it’s time to focus on some warm, hearty meals to provide sustenance to both body and soul. We kick off with delicious braised pig cheeks served with a rich red wine sauce. This makes use of a tasty, low-cost and often overlooked cut of meat to deliver a fabulous meal for all the family.
Another one of those “that’s a new one on me” blog posts. Pork riblets are a small, meaty rack of unevenly cut pork ribs, a perfect size for a single serving. They are incredibly tasty, and normally great value. Cooked low and slow, with a spicy, warm basting sauce made by my wife, we present some delicious pork riblets with chipotle sauce.