Campfire Toma-Pork Steaks with Stewed Apple

Hello again, welcome back. Well, we've still got snow, so I thought I'd get straight back out. Yesterday is when I finished the camp of the last video, so I'm out again today to make the most of it. And I thought I'd do a little bit of cooking, so I've come up by the wood store here. It's not going anywhere extravagant, just easy access to my firewood. And today I only recently discovered we've got the tomahawk steaks, which is a pork chop with the belly still attached on the bone, so kind of like the tomahawk beef steak, but a pork version. So I've got something pretty impressive here. So I'm going to get some firewood prepped and get a fire going. Just trying to stop the wind coming in from this side so much. That fire took pretty well, considering how wet the ground is there, where the snow has been melting a bit. It's below freezing again, and as you can see, it has started snowing again. Maybe this will hang around for a bit longer. I'm just going to let this get down to some coals, and I'll prep the food. You wait until you see this tom of pork. The first thing I'm going to do here is prep some apples. I'm going to do pork and apple. And I've got the new Opinel peeler, which seems to work quite well. Building up an Opinel kitchen here. These are Bramley apples, obviously proper cooking apples. I'm just going to use my Opinel knife. I'm just going to get some nice slices. Here's the main event, the tom of pork, bone in, belly still on, pork chop. This is a double thickness one. It's absolutely massive. So I'm going to put this into two to make cooking a bit easier. You could stuff this, put some stuffing in there and kind of bake it, but I'm doing it on a grill today. So I've got to attempt to cut this in half. I need to make myself a new chopping board. Nearly through, just trying to be careful here. There we go, that looks good. Just going to neaten this one up. Fuel for the fire. I'm just going to oil these a little and season with salt and pepper. And I'll just do that to the other side too. My grill's a bit snowy. With the tom of pork on, I'm going to put on my skillet here for making my apple sauce, apple dressing, whatever you'd like to call it. Good dollop of butter in here. Maybe even more, because that's how I feel. Just going to flip these. Oh, God. Wow. Going to go in the butter here with the apples, break them off a bit, and add in some sugar. Beautiful. Now my little bowl's free. We are adding a load of whole-grain mustard. Lovely runny honey. I say runny, but it's quite cold out here. Just give that a bit of a mix for that final glaze. Oh, that smells lovely. And the apples are starting to look nice, softening up. Nearly done, I'll take them off soon. I'm just trying to brown off that fat cap at the moment. And we're nearly there. Time for that final glaze now. It's pretty much there. Very caramelised right up because of the honey in it. Well, there's no point in resting this too long. It is freezing cold out here. So I'm just going to remove that bone and put it on the fire. Now there might be some bits of this that are slightly pink, but it has reached temperature. Modern pork's a lot better than it used to be. So let's try that. Oh my God, that's some of the juiciest pork I've ever had. Let's try some with apple. Oh God, that is where it's at. That is so good. Wow. I didn't know if I was going barbecue style or what today. I'm very glad I went with this. Mmm. I don't think this is going to be my last tomahawk. You may notice it is snowing again now. If you are wondering, I'm not eating them both now. I'll take that home. This is ridiculous. It is so good. Well, I do hope you enjoyed that one. I hopefully have redeemed myself from my breakfast on the last camp. The blueberry bacon pancake that went wrong. It was still nice. But yeah, that was lovely. I'm definitely doing that again. Probably on a camp. So I think I've got to have a little walk in the snow here to work this off. So I'll see you on the next one. Thanks for watching. Goodbye.