PUT PORK ON THE BARBECUE THIS SUMMER - A STEP-BY STEP GUIDE FROM BPEX LTD

Thursday, July 17, 2008

Get creative with pork this summer and make your menu stand out with eight delicious new recipes developed for the barbecue by the Best of British Barbecue team on behalf of BPEX Limited.

Written by chefs for chefs, the recipes were developed to add interest to pub and restaurant menus, with new twists on old favourites plus some new dishes designed for the barbecue, such as ‘Honey Glazed Pork with Maple and Coriander’ and ‘Barbecue Pork Ribs with Pineapple and Whisky Sauce’.

The recipes, which all feature in a new booklet entitled ‘Put Pork on the Barbecue’, use versatile and economical forequarter cuts - shoulder, collar and belly, as well as the ribs and loin. Cuts from this part of the carcase produce cost-effective yet succulent and tasty dishes every time.

Pork readily accepts a wide variety of flavours making it extremely versatile. Barbecued pork offers a wonderful texture, eating quality and visual appeal with the contrast between the dark outer ‘crust’ of the glaze and cooked surface and the paler, tender meat within.

BPEX foodservice trade manager, Tony Goodger, said: “We Brits love a barbecue, whether at home or when eating out in pubs and restaurants. But when you look at what’s being cooked on the barbecue in the home, most people tend to stick to traditional favourites such as sausages and burgers. We developed these recipes to help caterers really capitalise from barbecue cooking by putting something special and a bit different on the menu.”

The booklet also features advice on barbecue techniques to ensure caterers serve up tender, tasty barbecued pork every time, plus supplementary information on Hog Roasts and how to run a successful hog roasting event.

Tony said: “We’d like to thank the British Barbecue Team for their help in producing this booklet. They have won many awards based on their knowledge of what works on the barbecue, so this guide will act as an invaluable tool for chefs around the country.”

To get your free copy of the booklet available to caterers, simply contact BPEX Ltd by telephone on: 01908 844114 or by email at: foodservice@bpex.org.uk.

The dedicated BPEX website for caterers is packed full of advice, recipes and helpful tips – log on to www.porkforcaterers.com for a wealth of information.

Notes to editors
BPEX Ltd represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. BPEX Ltd is a subsidiary of the Agriculture and Horticulture Development Board.


For further information please contact Claire Bradley at HD Communications Limited.
T: 01372 824763 E: claire.bradley@hdcommunications.co.uk