Pork prune
v1CurrentFinished Product
Yield
~84 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
Sautee onion 70% | 1 | kg | ¥750 | — | |
prunes | 1,000 | g | ¥1,850 | — | |
black pepper | 12 | g | ¥29 | — | |
salt | 60 | g | ¥8 | — | |
cinnamon | 10 | g | ¥25 | — | |
cloves, 16 cloves | 10 | g | ¥0 | — | |
water, stock? or beer | 750 | ml | ¥0 | — | |
soy sauce | 45 | ml | ¥31 | — | |
worcestershire sauce | 45 | ml | ¥19 | — | |
garlic powder | 9 | g | ¥54 | — | |
brown sugar | 150 | g | ¥45 | — | |
orange juice, if usiing beer, 500ml | 500 | ml | ¥0 | — | |
chipotle in adobo | 800 | g | ¥2,000 | — | |
pork | 8 | kg | ¥14,800 | — | |
| Total batch cost | ¥19,611 | ||||
| Cost per unit | ¥233 | ||||
| Suggested retail (30% food cost) | ¥778 | ||||