BBQ pork slab
Prep time
30 minutes
Cook time
60 minutes
Ingredients |
Cost Guide |
| 1.5 kg pork neck | $10.35 |
| 30g crushed ginger | $0.24 |
| 30g crushed garlic | $0.21 |
| 100g golden syrup | $0.63 |
| 200ml light soy sauce | $0.92 |
| 20ml fish sauce | $0.16 |
| 20ml sesame oil | $0.40 |
| Total cost | $12.91 |
| Cost per kg | $8.61 |
| Recommended sell price (70% mark up) | $21.95 |
| Per kg recommended sell price | $14.63 |
Ingredients
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•1.5kg pork neck
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•30g crushed ginger
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•30g crushed garlic
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•100g golden syrup
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•200ml light soy sauce
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•20ml fish sauce
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•20ml sesame oil
Method
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1.Butterfly pork neck and pin flat with wooden skewers.
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2.Mix remaining ingredients to form a marinade. Strain.
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3.Using a large syringe injector, inject pork and rub remaining marinade over. Refrigerate overnight.
General Information
Customer cooking instructions:Slow cook on BBQ or grill. Alternatively, bake in the oven. at 180°C for 60 minutes.
Thanks to Graham Martin from The Extreme Butcher, Perth WA for the development of this recipe.
