RCP-122 — Crispy pork belly, miso-maple glaze

Station: hot. Yields 6 serving. Plate cost: $3.88 per portion.

Procedure

How the line cook should execute this recipe.

Pork belly cured 24h, slow-roasted, then crisped. Glaze with miso, maple, soy.

Ingredients (4)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-pork-belly	Pork belly	2.5	lb	—
ING-miso	White miso paste	60	g	—
ING-maple	Grade A maple syrup	80	ml	—
ING-soy-sauce	Soy sauce	40	ml	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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