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How to Cook a Double Bone Tomapork

A Double Bone Tomapork is one of the most striking pork cuts you can cook — a thick-cut chop combining loin, belly and rib, all protected by the bone and finished with proper crackling. Cooked well, it delivers crisp skin, juicy loin meat, and rich, rendered belly in one impressive centrepiece.

INGREDIENTS
  • 1.3 kg Double Bone Tomapork (skin on)
  • 1 tbsp vegetable or rapeseed oil
  • 2 tsp sea salt (plus extra for the skin)
  • 1 tsp freshly ground black pepper
  • 1 tsp fennel seeds, lightly crushed (optional)
  • 2–3 cloves garlic, lightly crushed
  • 2–3 sprigs fresh thyme or rosemary
METHOD

Step 1: Prepare the Pork (Do Not Skip)

  1. Pat the skin completely dry with kitchen paper.
  2. Score the skin if required, using a sharp knife (avoid cutting into the meat).
  3. Rub a generous layer of sea salt into the skin.
  4. Leave uncovered in the fridge for at least 4 hours (ideally overnight).
  5. Remove from the fridge 1 hour before cooking.

Oven Method (Best All-Round Control)

  1. Preheat oven to 220°C fan (240°C conventional).
  2. Rub oil over the meat only (not the skin).
  3. Season with pepper, fennel, garlic and herbs.
  4. Place on a rack over a tray, skin facing up.

Crackling Stage 10. Roast for 25–30 minutes until the skin begins to blister.

Cooking Stage 11. Reduce oven to 160°C fan (180°C conventional). 12. Cook for 45–60 minutes until internal temperature reaches 63–65°C.

Resting 13. Rest for 15–20 minutes, loosely covered.

Grill / BBQ Method (Best for Flavour)

Set-Up 14. Prepare a two-zone fire (indirect + direct heat). 15. Stabilise indirect heat at 160°C.

Cook 16. Place pork in indirect zone, skin-side up. 17. Cook for 60–75 minutes until internal temp reaches 55–58°C.

Crisp the Skin 18. Move to direct heat, skin-side down. 19. Cook for 5–10 minutes, turning carefully to avoid burning.

Rest 20. Rest for 15 minutes before carving.

Multi-Cooker Option (Ninja Foodi / Air Fryer)

  1. Set to Roast at 180°C and cook for 45–55 minutes.
  2. Switch to Air Crisp at 200°C for 10–15 minutes to finish crackling.
  3. Rest for 15 minutes.

Internal Temperature Target: 63–65°C

Carving Guide

  • Remove the loin from the bone in one clean cut.
  • Slice across the grain into thick portions.
  • Cut the belly separately into smaller, rich pieces.
  • Break the crackling into shards and serve over the top.

This ensures each serving gets a balance of loin, belly, and crackling.

Print recipe

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Rare Breed Pork – Double Bone Tomapork

A true centrepiece cut.

This two-bone Untrimmed Tomapork delivers a magnificent combination of tender loin and indulgent pork belly, left fully intact for maximum flavour.

Perfect for sharing and ideal for the barbecue or roasting.

Original price was: £29.90.Current price is: £23.90.

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Sides

  • Proper roast potatoes – Crisp, golden and ideal for soaking up pork fat and juices.
  • Braised red cabbage – Slow-cooked with vinegar and a touch of sweetness to cut richness.
  • Apple & cider sauce – Sharp, fresh and classic with pork.
  • Buttered greens – Savoy cabbage or kale finished with butter and a little garlic.
  • Creamed leeks – Soft, sweet and rich, pairing beautifully with the loin.
  • White bean & herb stew – Adds fibre and a Mediterranean edge to balance the dish.

Matches

  • Apple, cider, mustard
  • Sage, thyme, rosemary
  • Fennel, garlic, onion
  • Honey, maple, balsamic
  • Lentils, barley, white beans
  • Sharp relishes and vinegars

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Preparation Time: 15 minutes active prep, plus 4–24 hours drying time
Cooking Time: Oven: 1 hr 15 min – 1 hr 30 min - Grill: 1 hr 10 min – 1 hr 25 min

Hot Tips

  • Dry skin is everything — moisture prevents crackling.
  • Salt early to draw out moisture from the skin.
  • Cook to temperature, not time — the loin is lean and can dry out.
  • Use a rack in the oven to allow airflow under the joint.
  • If crackling needs help, finish under a hot grill for a few minutes.

Pairings

Red Wine

  • Pinot Noir (Burgundy or New World) – Light, fresh and balanced with the pork fat.
  • Gamay (Beaujolais) – Bright acidity lifts the richness.
  • Grenache blends – Soft tannins and warmth suit roasted flavours.

White Wine

  • Chardonnay (lightly oaked) – Matches richness without overpowering.
  • Riesling (off-dry) – Cuts through fat with acidity and a touch of sweetness.
  • Chenin Blanc – Versatile with good structure and fruit.

Beer & Cider

  • Dry farmhouse cider – A natural pairing with pork and crackling.
  • Amber ale – Malty depth complements roasted flavours.
  • Pilsner or lager – Crisp and refreshing contrast.

Non-Alcoholic

  • Cloudy apple juice with a splash of cider vinegar – Mirrors cider pairing.
  • Sparkling water with lemon and thyme – Clean and refreshing.
  • Alcohol-free cider – Keeps the pairing intact.

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