About this dish // Chef Simon Palmer was an integral member of Ecco Bistro’s original team in the CBD and has recently returned to work alongside Chef Philip Johnson at Haven Newstead.
Upon returning, Chef Palmer launched a vibrant spring menu inspired by his travels around Australia. One of his new menu creations is this delicious dish featuring locally sourced Bangalow Pork and a colourful kimchi and black cardamom side. If you are looking to impress your friends over the festive season, this flavoursome dish will most certainly live up to the task.
E’cco Bistro’s Banglow Pork Tomahawk with Cucumber Kimchi and Black Cardamom Mustard
Pork Tomahawk Brine
1.5kg pork tomahawk
105g rock salt
1kg sliced cucumber
200g thinly sliced daikon
1bch green shallot
80g Korean chilli flakes
120g Korean chilli pasta (gochujang)
50g peeled garlic
45g dry shrimp
30g dry scallop
60ml fish sauce
110g caster sugar
Black Cardamom Mustard
100g Dijon mustard
15g black garlic
10g ground black cardamom
Making Pork Tomahawk
1. Add pork bring ingredients to a large mixing bowl and stir till all ingredients are dissolved.
2. Add pork tomahawk an brine for 3 hours
3. Once brine remove and score skin and allow to dry overnight
4. Once dry add pork skin side down to a cold pan and bring up to the heat slow till skin and is golden then all to an oven on a roasting rack skin side up and roasted at 200c for 15mins and then turn over down to 170c and continue cooking for further 25-30mins.
5. Remove and rest for 20mins.
1. Start by slicing cucumber, daikon and cutting green shallots in to 2cm sticks
2. Once cucumber, daikon and green shallot are cut add to a large mixing bowl and add salt then mix well. Allow to brine for over 4 hours.
3. Once brined wash and allow to dry on towel
4. Begin making kimchi paste add remaining ingredients to a blender and blend to fine paste.
5. Add paste to dry cucumber, daikon and cucumber and rub paste in then add to a large airtight jar. Pack cucumber mixture into jar and close the lid and leave at room temperature for two days or till mixture begins to form air bubbles. Once this is achieved open jar to allow gas to escape then place in fridge overnight.
Black Cardamom Mustard
1. Add all ingredients to blender and blend to a smooth mustard consistence is a achieved