Method

Our pork tomahawk and bean stew really shows off the versatility of cooking on the Kasai grill. Cooking everything in the one space allows you to keep a constant eye on the pork and saves you digging out the gas stove if cooking outside. You can distribute the heat of the coals so different parts of the Kasai grill cooks at different temperatures allowing nothing to over cook on the outside and under cook on the inside (as long as you move it around).

For the Tomahawk

• Place the tomahawk on to the grill, make sure you turn and caramelise all over and render the fat, this will take a good 10 to 15 minutes cooking and then rest.

For the Beans

• Whilst the tomahawk is resting, place a pan over the fire and add the pancetta. Lightly colour then add onion, garlic, and cook for a minute or two.
• Add the beans and smoked paprika then finish with the tomato relish and chopped parsley.
• Serve – for temperature on blush pork aim for 60/62ºC.