Red Dukkah crusted Pork

One of my friends bought me a jar of a spice mix, Red Dukkah. Dukkah is associated with Egypt as a side dish consisting of a mixture of herbs, nuts, hazelnuts and spices. It is typically used as a dip with bread or fresh vegetables. I used it to sprinkle on my food but wanted to cook something with it and decided to experiment.

On my lunch hour I went out and got fillet or pork and a marrow. I wanted the food to have a Mediterranean influence so I also got some ingredients to complement what I already had at home.

Beetroot with feta cheese and onion

1 beetroot, boil whole until soft.

Peel the beetroot once cooked, it is a lot easier.

When it is soft discard the boiling water and replace with cold water to stop the cooking process and it will prevent the beetroot to become over cooked.

When it cooled down a bit peel and slice it thinly.

Place on a plate and crumble over feta cheese, add a twist of black pepper and last minute drizzle over virgin olive oil.

Red Dukkah crusted fillet of pork

Mix 3 table spoons of dukkah with rapeseed oil. Add salt, pepper and the zest of a lemon and juice from half a lemon.

Marinate while preparing the marrow and vegetables.

Mediterranean inspired baked marrow

Oven on 175C

1 small marrow, halved with seeds removed

1/4 packet of feta cheese, crumbled (set aside and place on top before baking)

1 celery stick, chopped

1 tomato, skin and seeds removed, chopped

2 spring onion, chopped

2 garlic cloves from fresh garlic, pressed

10 kalamata olives, chopped

mix all the chopped vegetables and fill the marrow. crumble over feta cheese and place in the oven for 35 – 40 minutes, longer if the marrow if a bit bigger. The marrow is soft and the vegetables had a distinct Mediterranean influence. The baked feta cheese on top gives a lovely crisp crumble that added flavour and texture.

When the marrow is baking pan fry the fillet of pork in a hot pan. When seared all around place the pan for 10-15 minutes in the oven (depending on thickness) with the marrow.

Once everything is ready let the marrow cool down a little and the meat rest for a few minutes before cutting.

The Dukkah was a great spice to use, the added gentle flavour to the pork and the nuts in it enhanced all of the flavours. I served it with creme fraiche only flavoured with the zest of ½ lemon. The crust on the pork was crisp and gentle but distinct in flavor and a very nice compliment to my Mediterranean influenced marrow and the earthy beetroots.

I had a bottle of Wolf, a rose Pinot Noir that complimented all the flavours and there was even a glass left for sipping after dinner. That was a great gift, thank you!

2 Responses to “Red Dukkah crusted Pork”
  1. Magda says:

    Fantastic post! The dukkah from Margaret River yum! I am tempted to cook with my golden one this weekend. Maybe dukkah crusted salmon?

    • petra08 says:

      I think Dukkah crusted salmon sounds amazing! Let me know how it goes 🙂 Maybe add a little lemon zest to the crust? Am now getting hungry!

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