Pork belly rack
Prep time 20 minutes Cook time 2 hours 30 minutes
|1.5kg piece of pork belly||$10.05|
|40g basil pesto||$0.96|
|½ fennel bulb finely sliced||$0.95|
|½ teaspoon fennel seeds||$0.05|
|Cost per kg||$8.08|
|Recommended sell price (70% mark up)||$20.60|
|Per kg recommended sell price||$13.74|
- •1.5kg piece of pork belly
- •20ml oil
- •40g basil pesto
- •½ fennel bulb finely sliced
- •½ teaspoon fennel seeds
- •10g salt
- 1.Cut wide pork belly. Trim excess fat and cartilage. Fleece bones from one end leaving approx three centimetres. Cut skin and push bones through holes to form a rack.
- 2.Brush inside with basil pesto and place sliced fennel inside. Sprinkle with fennel seeds and salt. Secure with twine.
Customer cooking instructions:
Bake in a slow oven 150 degrees Celsius for 2.5 hours.
Thanks to Graham Martin from The Extreme Butcher, Perth WA for the development of this recipe.