Pork mini roast with crackle crumb
- 1 pork round, cap off
- 3 tsp wholegrain mustard
- 2 tbsp thyme leaves, picked from stem
- 30g cream cheese
- Dijon mustard
- 25g purchased pork crackle
- Sprigs of fresh thyme to garnish
- Cut along seams of underside muscle to open up round, be sure to leave muscles attached. Remove any heavy connective tissue
- Create a pocket in centre muscle of roast
- Spread wholegrain mustard over inside of roast, sprinkle with thyme leaves
- Place cream cheese in pork pocket and roll up
- Blitz crackle in food processor to form a crumb
- Spread outside of the pork with Dijon mustard, sprinkle with crackle, pressing slightly to ensure the crackle sticks
- Tie roast and garnish with sprigs of thyme ready for display cabinet
Pork mini roast with crackle crumb ingredients
Pork, mustard (you must include all the ingredients from the label) thyme, cream cheese (you must include all the ingredients from the label) Dijon mustard, pork crackle (you must include all the ingredients from the label).
Ingredients Listing – Disclaimer
All value added recipes must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list below that must be customised according to the ingredients you source for the recipe.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
