Pork Tomahawk With Hot Cabbage, Apples and Sage, Mustard Dressing

Available for over a year

Pork tomahawk with hot cabbage, apples and sage, mustard dressing 2 pork tomahawk steaks, about 250g in weight 1 sweetheart cabbage 1 red eating apple, quartered cored and sliced 2 medium onions, peeled and sliced 12 sage leaves 2 teaspoons Dijon mustard 75ml olive oil or good local rapeseed oil 20ml cider vinegar 1 teaspoon honey Salt and pepper to taste Season the pork with salt and place fat side down in a pan over medium heat. Cook to render the fat until golden – about 8 minutes. Cook on both sides to seal off and then place in a 180oc oven for 10 minutes. Allow to rest Quarter and remove core of the cabbage and place in the pork fat. Cook until sealed on both sides and then add the onions. Cook for a few minutes then add the apples and sage. Add a little water and cook until the cabbage is soft. Whisk the mustard, oil and vinegar together and add the honey and season to taste. Slice the pork. Add any juices to the pan and arrange the cabbage mixture on a platter. Top with the pork. Drizzle over the mustard dressing and serve.