Double Pork Chop Tomahawk: Celebrating the Unbelievable Cheshire Pork

🐖Cheshire pork loin is known for its beautiful marbling and delicious flavor.

🔪Cutting the pork loin into a double chop tomahawk allows you to celebrate the fat cap and enjoy the tender meat.

🔥Cooking the double chop tomahawk on high heat and getting a good sear ensures a flavorful crust and juicy interior.

🌡️Cook the double chop tomahawk to an internal temperature of 140-145°F for optimum tenderness.

🧂Season the double chop tomahawk generously with salt, pepper, and your favorite barbecue rub for added flavor.

What is Cheshire pork?

—Cheshire pork is a breed of heritage pork known for its marbling and flavor. It is considered the number one selling pork in the Tokyo market.

Why is the fat cap important?

—The fat cap in the Cheshire pork loin adds flavor and moisture to the meat during cooking, resulting in a tender and delicious final dish.

What is a double chop tomahawk?

—A double chop tomahawk is a cut of pork loin that includes two rib bones, resembling a tomahawk. It allows for a larger, juicier portion with the bone adding extra flavor.

How do you cook a double chop tomahawk?

—To cook a double chop tomahawk, start by searing it on high heat to create a flavorful crust. Then, move it to indirect heat and cook until the desired internal temperature is reached.

What temperature should I cook the double chop tomahawk to?

—Cook the double chop tomahawk to an internal temperature of 140-145°F for medium-rare. This ensures a juicy and tender result.

00:01Introduction to the Cheshire pork loin and its unparalleled flavor.

00:37Demonstration of cutting the pork loin into a double chop tomahawk.

02:02Seasoning the double chop tomahawk with a BBQ rub for added flavor.

02:27Setting up the grill for direct and indirect cooking.

03:32Showing the caramelization and rendering process of the fat cap.

05:22Checking the internal temperature of the double chop tomahawk.

06:08Slicing the double chop tomahawk and showcasing the juicy and tender meat.

06:36Final thoughts and appreciation for Cheshire pork and its quality.