fbpx
SunPork Fresh Foods Super Crunchy Honey Pork
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

  1. Heat a fry-pan over med-high heat, then sauté the bacon and onion until cooked.
  2. Add the brown sugar, 2 Tbsp. of reserved peach juice, and bourbon. Simmer until the mixture reduces and becomes sticky.
  3. Add the peaches and cook for 5–10 mins, or until the peaches begin to caramelise. Remove from the heat and set aside.
  4. Pre-heat the grill on med-high heat, drizzle steaks with olive oil and season both sides with salt and pepper.
  5. Grill the steaks on both sides until they reach an internal temp. of 65°C, checking with a meat thermometer.
  6. Remove the steaks from the grill and rest for 5 mins before serving.
  7. To serve, arrange the tomahawk steaks on a bed of mixed salad leaves, and spoon bacon jam generously over the top.
  8. 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.