LIVAR Cote du Porc / Tomapork (BBQ Junkie)
We all know the Tomahawk, Cote de Boeuf, T-Bone, or Porterhouse. But what about a Cote du Porc? Or Tomapork. Call it whatever you like. Super delicious and juicy, especially if it’s from a high-quality breed—and with Livar you’re in good hands. And as for the preparation, BBQ Junkie has got you covered.
Preparing the BBQ
Start up the BBQ and aim for indirect heat at a temperature of about 180°C.
Take the Cote du Porc out of the fridge and pat it dry with paper towels. Rub it generously with the No Rubbish rub (or any rub of your choice) and let it rest at room temperature while the BBQ heats up.
Cote du Porc on the BBQ
Once the BBQ is up to temperature, optionally add some wood chips for smoke. Place the Cote du Porc on the grill. If you’re using a meat thermometer with a wired probe, insert it into the meat now. Close the lid of the BBQ and cook the meat until it reaches an internal temperature of 55°C.
Remove the Cote du Porc briefly from the BBQ and prepare the grill for direct heat. Maintain the temperature at 180°C. Grill the meat briefly on both sides until the internal temperature reaches 65°C. Remove it from the BBQ and let it rest for 5 to 10 minutes before slicing.
Cut into beautiful thin strips and serve across two plates—or one plate if you’re feeling particularly hungry ;-)
ENJOY!
