Kurobuta tomahawk racks are an impressive centerpiece when roasted whole, however they can also be sliced into individual tomahawk chops for fast grilling or searing. The chine bone has been removed, so all you need to do is slice them between the bones.
Kurobuta pork is reliably more moist than conventional pork, but you can infuse it with extra flavor and even more moisture by brining it prior to cooking.
How to Brine Meat
To keep the bones white, use a boning knife to scrape off remaining bits of meat & tissue that cling to them, then wrap the exposed bone with foil while roasting.
For the best results when roasting, remove the rack a few degrees short of your preferred internal temperature (it will continue to carryover cook). Let it rest at least 20 minutes before slicing to help keep the flavorful juices from running out onto the cutting board.
Recommended Internal Temp: 145°