Crackle crumb pork fillet
Prep time 30 minutes Cook time 15 minutes
Ingredients | Cost Guide |
| 200g pork fillet | $2.40 |
| 30g garlic butter | $0.30 |
| 1 fig, finely diced | $0.20 |
| 1 teaspoon caramelised onion jam | $0.50 |
| 100g pork crackle | $0.80 |
| 90g fine bread crumbs | $0.30 |
| 120g batter | $0.40 |
| Total Cost | $4.90 |
| Cost per kg (finished product) | $24.50 |
| Recommended sell price (70% mark-up) | $8.33 |
| Recommended price per kilo | $41.65 |
Please Note: the pork element of the above cost guide is based on whole carcass breakdown.
Ingredients
- •200g pork fillet
- •30g garlic butter
- •1 fig, finely diced
- •1 teaspoon caramelised onion jam
- •100g pork crackle
- •90g fine bread crumbs
- •120g batter
Method
- 1.Roast the crackle at 180 degrees for 2 minutes until crackled, set aside to cool.
- 2.Use a sharp, narrow knife to make a pocket in the fillet, making the pocket as large as possible but keeping the opening small.
- 3.Soften the garlic butter, but do not melt it and mix in the fig and onion. Pipe mixture into the fillet and put in the fridge to set.
- 4.Prepare crumbing mix for the fillet. In a food processor, blend the crackle into small chips, and add bread crumbs.
- 5.Single crumb the fillet, make sure you gently but firmly push plenty of crumb mix onto the fillet for good coverage.
General Information
Customer cooking instructions:
Deep fry for best results. Place in a fryer for 2 minutes or until golden and the crackle pieces have started to fluff up. Place on a tray in the oven, preheated at 160 degrees for 10 minutes. Serve with crispy fries or mash and fresh steamed greens such as bok choy and beans.
Thank-you to Ettiene Sniman from The Warrnambool Meat Barn for the development of this recipe.
