MELBOURNE | Mr Crackles has been a Sydney favourite since opening in 2012 and when word hit that they were opening a second outlet down in Melbourne a lot of people got very excited. When the Melbourne store did eventually open in early June, there were huge lines and one one day the place even ran out of pork. What is it then, about Mr Crackles, that gets people so excited?
At its heart, Mr Crackles is all about their signature pork crackle. It was founded by two professional chefs, Sam Horowitz and Carlos Justo, decided to take their recipe for suckling pig sandwiches that they used to make up for staff meals at the restaurant they worked at, The Wharf, and see if it could form the basis of their own new project. The pork belly takes three days to prepare, with a secret rub of blended salt and spices working their magic before the pork is slow braised for 10 hours, then roasted. The result is some of the most flavoursome, tender pork you’ve ever eaten, with a layer of addictive, crisp crackling.
The best way to try the pork and crackling is in the Crackles Classic, which features the crisped skinned slow roast 5 spiced pork belly served with Vietnamese salad in a roll. There are also other rolls like Char Siu Bun, featuring Hong Kong style honey BBQ pork, pickled salad in a soft bun, and the Rosemary Lamb Roll with rosemary and garlic infused 12 hour braised lamb shoulder, caramelised onions, tahini and a rocket salad. It’s all very delicious.
For those who don’t want a roll you can get any of the meats with salad, or roast vegetables, or on their own by the 100g or 1kg serve. And if you’re vegetarian or vegan, you can order a roast pumpkin roll or salad without meat. There’s also a selection of sides like buffalo wings, onion rings, fries and sweet potato wedges.
Often, places like this don’t live up to the hype, however we’ve always been big fans of Mr Crackles in Sydney, and are happy to say that the Melbourne store is just as good.
164 Bourke Street
Mon – Sun: 11:30am to 9:00pm