SPICE UP YOUR MENU WITH FIVE NEW FANTASTIC PORK FOREQUARTER RECIPES

Wednesday, February 27, 2008

The foodservice sector is under increasing pressure from the fastest rate of food inflation since records began. For caterers, the impetus is now firmly on sourcing cost-effective ingredients – which is where pork comes into its own, says the British Pig executive (BPEX).

For taste, versatility and profit potential chefs need look no further than pork forequarter. Forequarter cuts of pork, such as shoulder and belly are hugely under-rated, yet can be used to create delicious dishes that will not only hit the spot for customers, but will also offer excellent value for money for caterers.

With that in mind, BPEX commissioned top chef Patrick Robiquet to develop five new pork forequarter recipes. From delicious braised pork shoulder to slow cooked stuffed belly of pork, these recipes will be a perfect addition to any menu, as Tony Goodger, foodservice trade manager of BPEX explains. He says: “Shoulder and belly are extremely versatile, succulent and tasty cuts of pork, especially when cooked slowly. What’s more, they complement a wide range of ingredients; from seasonal fruits and vegetables, to ales, ciders and even seafood for something extra special.

The five forequarter pork recipes, available to download now from BPEX’s website www.porkforcaterers.com, are:


·Braised Pork Collar Steak with White Wine and Smoked Bacon
·Braised Shoulder of Pork with Ale and Black Pudding Dumplings
·Slow Cooked Spicy Belly of Pork with Seafood Bisque
·Slow Cooked Stuffed Belly of Pork with Cranberry, Apricot and Chestnut
·Stir Fried Belly of Pork with Mulled Cider Marinade

Click here to view recipes

BPEX is also urging the foodservice sector to source forequarter pork that carries the Quality Standard Mark (QSM). Not only does the Mark verify that pork, bacon, ham and sausages have been sourced from fully assured farms with high standards of animal welfare, but chefs will be supporting the UK’s pig farmers, who are facing crisis due to crippling feed costs.

So talk to your supplier today and make the most of this versatile ingredient and the opportunity for profit!

- ENDS -

For further information please contact Toni Connolly at HD Communications Limited.
T: 01372 822940 E: firstname.surname@hdcommunications.co.uk