Kurobuta Pork Tomahawk Rack

Kurobuta Pork Tomahawk Rack w/ Ginger Butter & Broccolini

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Kurobuta Pork Tomahawk Rack with Ginger Butter & Lightly Charred Broccolini

Makes 4-6 Servings

Kurobuta pork tomahawk racks are bone-in pork racks with extra-long bones for a truly stunning presentation. Here we’ve paired them with a ginger compound butter and lightly blackened roasted broccolini.

  • Ginger Butter
  • 1/2lb Unsalted Butter, softened
  • 1 tsp Grated Fresh Ginger
  • ½ tsp Sea Salt
  • 1 tsp Lemon Zest
  • ½ tsp Freshly Cracked Black Pepper
  • ¾” Cube Candied/Crystallized Ginger, minced
  • Broccolini
  • 2 bunches Broccollini, woody ends removed
  • 3 tbsp Olive Oil
  • ½ tsp Salt
  • ½ tsp Red Chile Flakes



Cut the kurobuta pork tomahawk rack into four 2-bone chops. Season them liberally with salt.

Optional (But Recommended): Do this the day before you’re planning on serving the chops and put them in a deep dish, uncovered, on the bottom shelf of your fridge to air dry.

  • Make the Ginger Butter:

Mash together the ginger butter ingredients to make a compound butter. Spread the butter on parchment paper or plastic wrap into a long cylinder. Wrap tightly & chill thoroughly in the fridge.

Preheat your oven to 500°F.

  • Blacken the Broccolini:

Mix together the olive oil, salt & chile flakes. Toss the broccolini in this mixture. Put the broccolini on a baking dish with a lip. Pour a ¼ cup of water in the dish. Move the dish to the oven and roast the broccolini until it’s just starting to blacken on some of the edges.

Reduce the oven temperature to 400°F.

Sear the pork chops in a hot, oiled oven-safe cast iron skillet or frying pan, until browned on all sides.

Move the pan to the oven and roast the chops until they reach an internal temperature of 140°F.

Remove the pork chops from the stove & let them rest, loosely covered with foil, for 10-15 minutes.

Serve the pork chops, each topped with a coin slice of the ginger butter, alongside the broccolini.
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