
Pork Tomahawk with Bourbon Peach Bacon Jam
Smoky bacon, sweet, caramelised peaches, and a hint of bourbon combine to create a show-stopping jam, perfect for summer barbecues or a cozy dinner for two.

30 mins

Capable Cooks

2
What you’ll need

INGREDIENTS
- 2 SunPork Fresh Foods Tomahawk Steaks, bones frenched*
- 500g SunPork Fresh Foods Bacon rashers, diced
- 1 red onion, diced
- ½ cup brown sugar
- 400g tinned peaches in juice, diced, juice reserved
- 3 Tbsp. bourbon
- 1 Tbsp. olive oil
- ½ tsp. cracked black pepper
- ½ tsp. salt
- 250g mixed salad leaves
How to make it
- Heat a fry-pan over med-high heat, then sauté the bacon and onion until cooked.
- Add the brown sugar, 2 Tbsp. of reserved peach juice, and bourbon. Simmer until the mixture reduces and becomes sticky.
- Add the peaches and cook for 5–10 mins, or until the peaches begin to caramelise. Remove from the heat and set aside.
- Pre-heat the grill on med-high heat, drizzle steaks with olive oil and season both sides with salt and pepper.
- Grill the steaks on both sides until they reach an internal temp. of 65°C, checking with a meat thermometer.
- Remove the steaks from the grill and rest for 5 mins before serving.
- To serve, arrange the tomahawk steaks on a bed of mixed salad leaves, and spoon bacon jam generously over the top.
- Enjoy!
TIP: If you enjoy things a little spicy, add chilli flakes to the pan alongside the bourbon when cooking.
*Ask your local SunPork butcher to prepare a Tomahawk steak for you.