.svg)
.svg)
Tomato sauce with mango salsa
Want to try something different? Well, then you should try a tomapork!
.png)
Ingredients
- 1 tomapork
- 1 mango
- 1 tomato
- 1 red onion
- spring onion
- apple cider vinegar
- BBQ rub
- smoked fleur de sel
- black pepper
TiGER FiRE Accessories
Ingredients
- 1 tomapork
- 1 mango
- 1 tomato
- 1 red onion
- spring onion
- apple cider vinegar
- BBQ rub
- smoked fleur de sel
- black pepper
TiGER FiRE Accessories
Preparations
- Heat your Tiger Fire Kamado BBQ indirectly to 120 degrees Fahrenheit.
- Remove the tomato pork from the refrigerator and season both sides with your favorite BBQ rub. Let the BBQ rub do its job for half an hour.
- Cut the tomato, red onion and mango into brunoise and marinate them in some apple cider vinegar.
Let's cook
- Put some apple or cherry smoke wood in the hot charcoal and smoke the tomato pork to an internal temperature of 50 degrees Fahrenheit.
- Next, heat your kamado with the cast iron grill accessory to 250 degrees Fahrenheit.
- Sear the tomato pork to an internal temperature of 62 degrees Fahrenheit. Remove the tomato pork from the barbecue and let it rest under aluminum foil for 10 minutes.
- Thinly slice the tomato pork and sprinkle with some fleur de sel and freshly ground black pepper. Finish with the mango salsa and sliced spring onion.
Serving suggestion
- Use the bottom of a used cedar plank as a serving plate! Makes it extra cool!
Let's cook
- Put some apple or cherry smoke wood in the hot charcoal and smoke the tomato pork to an internal temperature of 50 degrees Fahrenheit.
- Next, heat your kamado with the cast iron grill accessory to 250 degrees Fahrenheit.
- Sear the tomato pork to an internal temperature of 62 degrees Fahrenheit. Remove the tomato pork from the barbecue and let it rest under aluminum foil for 10 minutes.
- Thinly slice the tomato pork and sprinkle with some fleur de sel and freshly ground black pepper. Finish with the mango salsa and sliced spring onion.
.jpg)