Smokey BBQ pork belly rashers
Prep time
5 minutes
Cook time
20 minutes
Ingredients |
Cost Guide |
| 8 pork belly rashers, boneless, rind removed and thinly sliced 2-3 mm | $8.00 |
| 200ml smokey BBQ sauce | $0.94 |
| ½ cup dark brown sugar | $0.58 |
| 2 tablespoons oil | $0.81 |
| 1 teaspoon garlic, finely chopped | $0.20 |
| 2 tablespoons Worcestershire sauce | $0.99 |
| Total cost | $11.52 |
| Cost per kg | $11.52 |
| Recommended sell price (70% mark-up) | $19.58 |
| RRP (per kilo) | $19.58 |
Ingredients
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•8 pork belly rashers, boneless, rind removed and thinly sliced 2-3mm
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•200ml smokey BBQ sauce
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•½ cup dark brown sugar
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•2 tablespoons oil
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•1 teaspoon garlic, finely chopped
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•2 tablespoons Worcestershire sauce
Method
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1.Combine the smokey BBQ sauce, brown sugar, oil, garlic and Worcestershire sauce in a large bowl.
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2.Add the pork belly rashers to the bowl and marinate for up to 24 hours.
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3.Try freezing the pork belly before slicing, this will help achieve a thin and even cut.
General Information
Customer Cooking Instructions:
Cook belly rashers over a medium heat on the BBQ, griddle plate or under a fan grill basting and turning frequently being careful not to burn the marinade. Serve with a leafy green salad.
