Image default
Dessert / Sweets Dinner Entertaining Meat Pork

Pork baklava

When I first heard of a pork [belly] baklava, I was intrigued to say the least. According to Citrus and Candy who tweeted and blogged about the dish – served at Perama as part of a 30+ course feast one evening, it was quite the show-stopper. So much so, she visited again.

I didn’t need any more convincing that the concept of a baklava mixed with pork  was a good one and one that would definitely make for a delicious entree for my State of Origin game night dinner.  It was perfect timing, too as my “challenge tank” was beginning to run on empty again – I knew pork baklava had to be next.

I’d never seen or had it before, so this was going to be a restaurant-inspired challenge like no other: create a dish by only knowing its title. But, I like to push myself, so I just got to work and made it. The result?

Crisp flaky filo pastry layered with sticky date pork, nut mixture and smothered in a salted mandarin-peel infused sugar syrup for that extra flavour hit. Eye-poppingly rich and quite the show stopper, indeed.

Now all that’s left is to venture over to Petersham and try the original at Perama.

Makes 8 squares

Pork baklava

Baklava, is a sweet filo and crushed nut pastry, popular in many countries around the Meditterranean and in the Middle East. The rich sweetness of the filling and sugar syrup topping means it is normally enjoyed in small portions and often accompanied by a small cup of freshly brewed, strong black coffee to balance the bitterness with the sweet.

My pork version’s focus is definitely on the filling, but if you’d like to see more pastry, simply add another sheet of filo to each layer.

Pork baklava stuffing

  • 260g pork mince
  • 75g unsalted pistachios
  • 50g slivered blanched almonds
  • 50g salted cashews
  • 1 tbsp cinnamon
  • 1/2 cup mandarin juice
  • 4 tbsp brown sugar
  • 6 dates, seeds removed

Pork baklava pastry

  • 6 sheets filo pastry
  • 40g melted butter

Mandarin sugar syrup

  • peel of a whole mandarin
  • 1/4 cup white sugar
  • 3/4 cup water
  • (1 tsp sea salt for sprinking)

Preheat oven to 200C (180C fan forced, 400F, gas mark 6).

To make the stuffing: brown pork mince in a small frypan, breaking it into small granules with a metal whisk. Process pistachios, almonds and cashews in a food processor until the nuts resemble coarse breadcrumbs. Add cinnamon, sugar and pork to the nuts and mix well to combine. Place dates and mandarin juice in a small pan and bring juice to the boil. Pour into a measuring jug and blend until smooth with a stick blender. Add blended dates to the nuts and pork, mix well to form a paste. Set aside.

To prepare pastry: fold out 6 sheets of filo pastry on a dry surface. Cover and store the rest. Line a cookie tray with some non-stick baking paper brushed lightly with butter.

Fold each filo sheet in 3 so that each sheet effectively makes 3 layers of pastry, brushing each layer with melted butter before another one is folded over the top. Repeat this with another sheet for each layer. You should end up with 3 stacks of folded pastry (6 layers each).

Assembly:  Place the first pastry layer on the buttered paper-lined cookie tray. Spread half the pork and nut mixture over the pastry, all the way to the edges and cover with another pastry layer. Repeat. Using a sharp knife, cut the baklava into 6-8 rectangles or if you are more traditional, triangles. Pour over leftover butter.

Bake in the preheated oven for 20-25 minutes or until the pastry is lightly browned and flaky. In the meantime, prepare the syrup.

To make mandarin sugar syrup: place water and sugar in a small saucepan. crush mandarin peel into the mix, this helps release the fragrant oils. Cook, stirring until the sugar dissolves then bring to the boil and turn off.

To serve: drizzle hot baklava with the mandarin sugar syrup (sprinkle with candied zest and sea salt flakes) and serve immediately.

Related posts

The Best Creamy Mushroom Sauce for Steaks

Martyna @ Wholesome Cook

Coconut Choc Chip Ice Cream & Peanut Butter Cookie Sandwiches

Martyna @ Wholesome Cook

Kipfler potato, red grape and rocket salad

Martyna @ Wholesome Cook

26 comments

TheyCallMeAmber June 21, 2011 at 9:40 am

Looks so amazing.

Reply
MissPiggy June 21, 2011 at 10:00 am

Oh my, we just have frozen pie & chips at our house on footy night! This looks amazing – well done.

Reply
Wholesome Cook June 21, 2011 at 11:07 am

Now I feel like frozen pie… thanks Mel.

Reply
Laura (starloz) June 21, 2011 at 10:07 am

This looks amazing marty

Reply
Wholesome Cook June 21, 2011 at 11:06 am

Thanks Laura!

Reply
Maureen June 21, 2011 at 10:16 am

oh my god.. this came straight from heaven didn’t it? no, you said it came from Citrus and Candy and Perama – they obviously live in heaven because this divine. 🙂

I can’t wait to try it. Thanks heaps for sorting it out so we don’t have to develop the recipe ourselves. What a perfect dinner party surprise!

Reply
Wholesome Cook June 21, 2011 at 11:06 am

That’s what I do 🙂 I might need to do an encore once I’ve tried the real thing!

Reply
Thanh June 21, 2011 at 10:45 am

Amazing creation Martyna, I love it. I only wish I can sample some of it. The description sounds so good. I also want to try the one at Parma too, one day.

Reply
Wholesome Cook June 21, 2011 at 11:05 am

Thanks Thanh! It was rich but very moreish. I still need to visit Perama and I live in Sydney!

Reply
Chanel June 21, 2011 at 10:49 am

Perama’s pork belly baklava has been floating in and out of my mind ever since I read about it in 2009 (but I still haven’t visited… isn’t that sad??). I’ve been excited to see this post when I saw it on your “Coming soon” section – and it looks and sounds as good as I expected. Well done! 😀

Reply
Wholesome Cook June 21, 2011 at 11:04 am

We should make a trip over, their menu looks so good! And I’m glad the Coming Soon tab is working the way it is supposed to. Thanks!

Reply
muppy June 21, 2011 at 12:03 pm

how bizarre, i have to try this now 🙂

Reply
lateraleating June 21, 2011 at 12:35 pm

Crazy stuff! Sounds awesome for the pork lovers out there.

Reply
Mez June 21, 2011 at 3:04 pm

That is genius!!!!!

I’ve bookmarked it and might surprise Hamish with it later this week.

Brilliant!!!

Reply
Karen June 21, 2011 at 5:18 pm

I’m dying here! What an awesome homage to an amazing dish. I really hope you try Perama soon and while you’re there don’t forget the grilled haloumi and honey pepper fig as well!

Reply
Wholesome Cook June 21, 2011 at 5:30 pm

Oh yes! Definitely, saw the pictures on your blog and the restaurant’s page. Everything looks divine! No wonder you ordered lots!

Reply
Andrea June 22, 2011 at 2:05 am

I am close to only being able to say – OH WOW! This looks amazing!

Reply
Sherilyn @ Wholepromise June 22, 2011 at 9:44 pm

I am having to agree with Andrea above – Oh wow! I have to admit I did a double take when i read the title but can i say that i am impressed. I am so intrigued by the flavour combination. I think I am going to have to try this just to see for myself.

Reply
Heidi - Apples Under My Bed June 24, 2011 at 7:44 am

This is beyond cool, Martyna! SO creative. & snap – mandarin sugar syrup, love it 😉
Heidi xo

Reply
Wholesome Cook June 24, 2011 at 7:48 am

Thanks Heidi, and snap indeed, I continue to be obsessed with mandarins…

Reply
Sara @ Belly Rumbles June 25, 2011 at 8:53 pm

I really love this concept. Not been to Perma, but surprised more restaurants haven’t twigged to this. Yours looks amazing, well done.

Reply
thedrivencook July 1, 2011 at 12:02 am

Oh wow- how unique! I may have to try this!

Reply
Rufus' Food and Spirits Guide July 1, 2011 at 3:50 am

This is just too cool. A savory baklava. I love it.

Reply
obesebaby July 4, 2011 at 11:17 pm

and then follow by Baklava ice cream sandwich would be awesome

Reply
thewonderingchef July 12, 2011 at 5:45 am

The pictures look amazing! And the idea of the pork baklava is interesting. I might give this one a go, as the pork so unusual:)

Reply
onlykev October 9, 2011 at 7:24 am

Wow, this looks perfect for a Porktober dessert. Thanks.

Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.