Chilli, garlic and lemon roast pork belly
Prep time 5 minutes Cook time 1 hour 15 minutes
|1 kg pork belly||$9.00|
|1 teaspoon chilli flakes||$0.42|
|1 teaspoon garlic granules||$0.20|
|1 teaspoon lemon zest||$0.30|
|1 tablespoon olive oil||$0.21|
|1/2 teaspoon sea salt||$0.05|
|1/2 teaspoon cracked black pepper||$0.05|
|Total cost per kg||$10.23|
|Recommended sell price (70% mark-up)||$17.39|
|RRP (per kg)||$17.39|
•1 kilo pork belly
•1 teaspoon chilli flakes
•1 teaspoon garlic granules
•1 teaspoon lemon zest
•1 tablespoon olive oil
•½ teaspoon sea salt
•½ teaspoon cracked black pepper
1.Combine the chilli flakes, garlic granules, lemon zest, salt, pepper and oil in a small bowl.
2.Score the skin of the pork belly. Rub the mixture all over the pork belly skin making sure that it gets in between the score marks.
3.Garnish with lemon segments, rosemary and oregano.
Customer Cooking Instructions
Preheat oven to 240 degrees. Roast on a baking tray for 40 minutes until the rind crackles, then reduce temperature to 180 degrees and roast for a further 25 minutes. Rest for 10 minutes before slicing.