Who says the big holiday feast has to be an indoor or at-home affair? Take your adventurous spirit and no-limits Benchmade cutlery into uncharted territory with Chef Chad White, creator of outdoor culinary experience Trail Feast. In this blog series at Beyond The Bench, Chef Chad shares some ideal recipes for foodies, outdoor enthusiasts, overlanders, and anyone who craves memorable over-the-fire feasts in the wilderness.
Grilled Iberico Pork Tomahawks with Shug (Herbal Yemenite Hot Sauce)
Ingredients:
For the Pork Tomahawks:
● 2 Iberico pork tomahawks (approximately 12-16 oz each)
● 2-4 tbsp olive oil
● 1 tbsp smoked paprika
● 1 tsp kosher salt
● ½ tsp black pepper
● 1 lemon, halved (for finishing)
● Fresh herbs (such as thyme or rosemary), for basting
For the Shug:
● 1 cup fresh cilantro leaves and tender stems
● 1 cup fresh parsley leaves and tender stems
● 4-5 green chilies (jalapeño, serrano, or adjust based on heat preference), roughly
chopped
● 3 cloves garlic, peeled
● Juice of 1 lemon
● ½ tsp ground coriander
● ½ tsp ground cardamom (optional)
● ½ tsp ground cumin
● ½ tsp sea salt (adjust to taste)
● ½ cup extra virgin olive oil (more if needed for consistency)
Directions:
Prepare the Shug:
1. Grind the Ingredients: Using a molcajete, mortar and pestle, or a blender, grind the garlic
and kosher salt into a paste.
2. Add Herbs: Gradually add cilantro, parsley, and mint, grinding until the mixture becomes
a bright green paste.
3. Incorporate Remaining Ingredients: Mix in green chilies, lemon juice, ground coriander, ground cardamom (if using), and ground cumin.
4. Add Olive Oil: Stir in the olive oil, adjusting the seasoning to taste. Set the shug aside.
Season and Prepare the Pork Tomahawks:
1. Marinate the Pork: Pat the tomahawks dry with a paper towel. In a small bowl, mix the olive oil, smoked paprika, salt, and black pepper. Rub this mixture generously over the pork, ensuring even coverage. Let the pork rest for at least 30 minutes in the refrigerator.
2. Prepare the Fire: Build a medium-hot fire in your grill or fire pit, using wood or mesquite lump charcoal for added smokiness. Make sure to have a section of the grill for indirect heat.
Grilling the Pork:
1. Sear Over High Heat: Place the tomahawks directly over the hottest part of the fire. Sear each side for 4-5 minutes, or until a deep, golden-brown crust forms.
2. Move to Indirect Heat: Shift the pork to indirect heat, cover (if possible), and cook until the internal temperature reaches 135°F for medium, using a meat thermometer. This typically takes 20-25 minutes, depending on thickness.
3. Baste with Herbs: While cooking over indirect heat, occasionally baste the tomahawks with fresh herbs tied together and dipped in olive oil.
4. Rest: Remove the tomahawks from the grill, squeeze fresh lemon juice over the meat, and let rest for 5-10 minutes before serving.
Serve:
● Slice the tomahawks and generously drizzle the shug on top or serve on the side for dipping.
● Garnish with additional fresh herbs or lemon wedges, if desired.
Enjoy the smoky, tender Iberico pork paired with a bright, herbaceous kick of shug—the perfect centerpiece for any outdoor feast!
