Pork Swirl
Prep time 5 minutes Cook time 1 hour 35 minutes
Ingredients | Cost Guide |
| 1.5 kg pork scotch fillet | $13.50 |
| 200g fresh spinach | $3.40 |
| 250g bacon rashers | $2.00 |
| 100g dried prunes | $1.00 |
| 100g dried apricots | $1.00 |
| 2 tablespoons cracked pepper | $0.40 |
| Total Cost | $21.35 |
| Cost per kg (finished product) | $14.32 |
| Recommended sell price (70% mark-up) | $35.97 |
| Recommended price per kilo | $24.09 |
Please Note: the pork element of the above cost guide is based on whole carcass breakdown.
Ingredients
- •1.5 kg pork scotch fillet
- •200g fresh spinach
- •250g bacon rashers
- •100g dried prunes
- •100g dried apricots
- •2 tablespoons cracked pepper
Method
- 1.Butterfly the pork neck and flatten with a mallet.
- 2.Place a spinach layer, then 5 bacon rashers over the pork neck. Top with apricots and prunes.
- 3.Roll pork neck up tightly, then string.
- 4.Cover outside with black pepper and skewer with prunes and apricots.
General Information
Customer cooking instructions:
Bake at 180 degrees – 95 minutes for the whole roast, 45 minutes for individual slices.
Thank-you to Adam Cooper from The Meat Boutique for the development of this recipe.
Note: Pork swirl can be sold as a roasting piece or sliced for individual roasting pieces.
