This was posted 3 years 8 months 5 days ago, and might be an out-dated deal.

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Australian Ironbark Pork Fillet $15 Per kg (Was $19.99) @ ALDI

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Australian Ironbark Pork Fillet $15 Per kg (Was $19.99) @ ALDI

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ALDI
ALDI

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  • +21

    For the true pig lover ;
    Stuff with (dates , bread , bacon , splash of olive oil , herbs)roughly blended and a few kalamata olives .
    Wrap in bacon then alfoil .
    Slow cook at 150c for about about 3 hours with a splash of water in the baking pan .
    Use the juices to make a kickass gravy .

    • +13

      What d'ya call this darl?

      • +6

        No name . It was just some random recipe I found and adapted it to what was in the fridge .
        Tastes awesome and much more expensive than the sum of it's parts . Someone should start an Ozbargain , Bargain menu thread .

        • +5

          Someone should start an Ozbargain, Bargain menu thread.

          Excellent idea.

          Mine is, once you've eaten the chicken meat off a roasted chicken, boil it with some root vegetables, and seasoning for an awesome broth or stock. Draw out the nutrition and flavour from the carcass and vegetables, make the next meal taste better with the stock or drink it as a broth.

      • +1

        We're going to print the recipe and this is going straight to the pool room!

    • Awesome work Troy, when you say stuff it do slice it without cutting all the way through then wrap with bacon??

    • I'm calling it the Trojan Pig or Bacon of Troy.

    • For the true pig lover;

      Don't eat the pig..

  • Ironbark Pork

    So it comes over cooked??? :-)

    Its funny how xheap pork is here, it's about 3x the price in the UK for their local stuff.

    Anyone got a good recipe for cooking this with a Sous Vide?

    • +10

      For the true pig lover ;
      Stuff with (dates , bread , bacon , splash of olive oil , herbs)roughly blended and a few kalamata olives .
      Wrap in bacon then alfoil .
      Slow cook at 150c for about about 3 hours with a splash of water in the baking pan .
      Use the juices to make a kickass gravy .

      • +10

        What d'ya call this darl?

        • +1

          No name . It was just some random recipe I found and adapted it to what was in the fridge .
          Tastes awesome and much more expensive than the sum of it's parts . Someone should start an Ozbargain , Bargain menu thread .

    • +2

      I keep it pretty simple for sous vide with salt, pepper, garlic powder, olive oil and sage. Bathe for at least an hour at 56°C (if you are turned off by med-rare pork, increase the temp a bit, but don't go past 60°C or you lose too much juiciness). Bake some apples, onion and sage in the mean time for a sauce. Finish in a searing hot pan with some butter and olive oil.
      But this goes from special to magical when you cold smoke it for 20 minutes before the bath 😍

      • Thaans for the pre-cooking smoking tip.
        I lot of people were saying whack it on the bbq to brown it afterwards, but i thought it'd not only dry it out, but the smoke won't penetrate

        • +1

          You can also skip the sous vide completely and reverse sear over charcoal - it takes on a beautiful flavour. But unless your reverse sear is pretty low and slow, the sous vide will win on juiciness every time.

        • @thebargainhunter: yeah I've never liked pork because its usually dry. Then i had a juicy woolies inet and I was impressed and was told it was probably sous vided. So i want the succulent pork.

      • Isnt med rare a complete no no re food poisoning?

        • Anything past meduim-rare and you've ruined it…

    • +1

      I dont recall pork being expensive in the UK. It's more expensive here.

    • I've cooked these a few times sous vide with great results

      https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-t...

      For temps (to your preference)

      And

      https://www.amazingfoodmadeeasy.com/info/modernist-cooking-b...

      For times

    • Wow, no wonder the UK wants to leave the EU if they get ripped off like that. In continental Europe pork fillets come on special for 7 Euros/kg every other week.

      • I meant to say English Pork. The euro stuff is mostly sow-stall raised in european or asia.

        I mate was telling me how cheap our pork was a few months ago.

  • +6

    Well, that thumbnail was misleading… :D

    • +1

      For the true pig lover ;
      Stuff with (bacon , ham, gammon, splash of bacon grease , herbs)roughly blended and a few kalamata apples .
      Wrap in bacon then alfoil .
      Slow cook at 150c for about about 3 hours with a splash of bacon in the baking pan .
      Use the juices to make a kickass gravy .

    • You were expecting a pork sword?

    • R U Okay ? XD

  • For the true pig lover ;
    Stuff with (bacon , ham, gammon, splash of bacon grease , herbs)roughly blended and a few kalamata apples .
    Wrap in bacon then alfoil .
    Slow cook at 150c for about about 3 hours with a splash of bacon in the baking pan .
    Use the juices to make a kickass gravy .

    • i see what you did there

      bacon

      • For the true pig lover ;
        Bacon, bacon, bacon!

      • -1

        lol and I get downvoted, but the people who copy/pasted the bacon version I wrote get upvoted
        Internet karma is a two-edged, fickle sword

  • +1

    Are U OK?

    • +1

      Yep r u

  • OP really brought home the bacon.

  • Hard meat…

    • I got some red ironbark decking. The stuff is incredibly hard.

  • Ironbark really doesn't sound like a name I'd want associated with my meat haha

    • +2

      For the true pig lover ;
      Stuff with (bacon , ham, gammon, splash of bacon grease , herbs)roughly blended and a few kalamata apples .
      Wrap in bacon then alfoil .
      Slow cook at 150c for about about 3 hours with a splash of bacon in the baking pan .
      Use the juices to make a kickass gravy .

  • +2

    Picture looks like a pink dil..

  • For Asian recipe, slice it thinly, marinate with mince garlic, coriander, lemon grass, fish sauce (a squirt or two), pepper and light coat with corn flour. Pan fry a small batch (to the amount required) and have it with raw lettuce.

    The unused marinated meat can keep for 5 days in the fridge. Quick meal for busy parents

    • +1

      For the true pig lover ;
      Stuff with (bacon , ham, gammon, splash of bacon grease , herbs)roughly blended and a few kalamata apples .
      Wrap in bacon then alfoil .
      Slow cook at 150c for about about 3 hours with a splash of bacon in the baking pan .
      Use the juices to make a kickass gravy .

  • Worst thumbnail ever.

  • +2

    For caveman recipe, tenderise with club and throw on fire.

  • +2

    Am I the only one who thinks that pic looks like a skinned hand.

  • Aah… pig. Nothing else to eat?

  • Purchased and cooked last night. Delicious!

  • Im lucky cause we live near a pork wholesaler and consequently can get pork consistantly under 8 a kg eg roasts and chops

    • Can you get cheap duck Sir?

      • Unfortunately not: only what our overlords at Woolies and Coles throw us. Have been on the look out for a good duck deal. My suburb is literally crawling with ducks but…yeah…

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