Serves 2
Method
Combine all fermented chilli ingredients and store at room temperature for up to 2 weeks.
Season the pork generously and cook on high heat, in a pan or on a grill, for 6 minutes on each side until caramelised.
Remove from the grill and rest for 10 minutes, or until the internal temperature reaches 60°C.
To make the dressing, combine the extra virgin olive oil, black pepper, and lemon and orange zest.
To serve
Just prior to serving, dress the salad.
Gently cut the pork from the bone, slice, then place the bone and slices onto a platter to form the original tomahawk shape.
Tip
If a pork tomahawk is not available, it can be replaced with pork cutlets.
Sommelier notes
"The elegance and power of Mount Edelstone Shiraz is best paired with a simply prepared dish that allows the wine to take centre stage. The richness of grilled and caramelised heritage-breed pork is a foil for the resolved tannins, and the fermented chilli is fragrant and savoury rather than overtly spicy, pairing with the pepper, sage and bay so typical of Eden Valley." - Wine pairing by Romain Bastianel, Head Sommelier and Wine Buyer, Supernormal Brisbane
