Vol. 20 Global Cuisine

TRENDS
American cuisine is a medley of scents, spices and flavors from around the world. While today’s
diners are increasingly adventurous, and the popularity of food-centric television programming
and social media spread the word about global cuisine, chefs still face the task of maintaining
cultural authenticity while catering to American tastes.
Food trucks with international flair are flourishing – they’re a great, low-risk place to try global
cuisine. Research firm Datassential says food trucks are where important trends start. According
to Technomic’s “2011 Food Trucks Innovation” report, 42% of Millennials surveyed said they
visited a food truck at least once per week. 18-35 year olds are also more likely to eat foods with
ethnic flavors like Cuban, Caribbean, South American, French, Indian and Japanese (The NPD
Group/CREST®, year ending February 2012). With food like Boulder-based Comida’s Pork
Carnitas slow-cooked in Stella Artois and served over smoked Gouda sweet potato mash with
pineapple habanero salsa the excitement is warranted. Colleges and universities are also fans of
global cuisine – The University of Southern California menus a variety of pork dishes with
international flair, from the Asian-inspired Sweet and Sour Pork Butt to the European Pork T-bone
with Apricot and Prune Sauce. Chef Eric Ernest believes global food is on-trend due to the
demographics of the college-aged millennial. “Colleges are where trends start for these
Millennials. Pork is comfort food and very current.”
With so many global cuisines making menus, here are six of the top trends to watch:
Satisfying Sandwiches, International Flair
Chefs are combining global flavors in interesting ways to
satisfy America’s hunger for unique food and international
cuisine. More than 12 billion sandwiches are ordered at
restaurants each year, making them the top selling menu
item and a great canvas for ethnic flavors. Rick Bayless’
XOCO explores Mexican sandwiches including the
Cochinita Pibil torta, made with roasted pork, black beans,
pickled onion and habanero sauce. Cuban sandwiches are
increasingly popular and have a passionate following.
Miami and Tampa claim to have invented the sandwich,
traditionally made with Cuban bread, ham, mojo roast pork, Swiss cheese, yellow mustard and
dill pickle. The Vietnamese bánh mì is one of the fastest growing sandwiches in the country. K
Sandwiches in San Diego offers several pork bánh mì, including grilled pork, pork meatball, and
shredded pork with crispy pork skin.
Asian Invasion
Chinese, Japanese and Thai foods are massively popular
in the U.S, and now Korean, Filipino and Vietnamese
flavors are appearing on menus as well. Chef Bryant Ng,
one of Food and Wine’s Best New Chefs of 2012, runs
Spice Table in Los Angeles. He offers Chinese,
Singaporean and Vietnamese items, like Pork Satay with
fennel, lemongrass, and palm sugar, Pig’s Tail with lettuce
and herbs, and Kon Loh Mee with egg noodles, choy sum,
ground pork and pork belly char sui.
EatChicChicago names Korean food as one of the top trends in 2012. “The spicy, robust taste of
Korean cuisine is the latest Asian food to sweep the country.” Queens-based Sik Gaek
showcases bulgogi – Korean barbeque – with three types of pork: pork belly marinated in soy
sauce, spicy pork, and pork skin. Woorijip, a Korean restaurant in Manhattan, menus a variety of
Korean pork dishes including pan-fried kimchi with pork, braised pork spareribs and a pork kimchi
stew.
Filipino flavors are also making menus across the country. Maharlika in New York City menus
Lechon Kawali, made with cured, crispy pork belly with sautéed seasonal greens, as well as
Pampangan-Style Sizzling Sisig – pig ears, snout and belly cooked three ways (boiled, grilled,
and sautéed) with garlic, silis, lemon and garlic rice. For even greater variety, Isla Filipina in
Chicago menus 11 pork dishes including Pinakbet – pork, kabucha squash and vegetables
sautéed in a shrimp brine paste, Laing Sa Gata – taro leaves with pork and shrimp cooked in
coconut milk, Paksiw na Lechon – tangy pork slowly simmered in vinegar, peppercorn and soy
sauce, and Longanisa, a Filipino pork sausage.
Beyond Bacon and Eggs
According to “What’s Hot in 2012” from the National Restaurant
Association, Latin-inspired breakfast items like chorizo
scrambled eggs, huevos rancheros and breakfast tacos are the
top breakfast trends. Food Channel said “we like choices like
breakfast tacos, quesadillas and burritos because they give us
that spicy kick in the morning and because they are portable and
can be eaten on the way to work or class.” Thornton’s in Boston
has an extensive breakfast menu featuring Huevos Rancheros
and Cuban Eggs – hardboiled egg whites stuffed with peppers,
onions and egg yolk, covered with tomato sauce and cheese,
then baked and served with bacon. Miami Cuban hotspot Versailles serves up a Basque
Omelette filled with chorizo, ham, shrimp and peas served with white rice and sweet plantains as
well as “Fufu con Masitas” made with mashed plantains and fried pork chunks.
Asian breakfast is also growing in popularity. Uncle Mike’s Place, a Chicago diner, differentiates
their breakfast menu with Filipino specialties. They make Longanisa with chorizo, anise and wine,
and feature Tocino made with annatto- and anise-cured pork shoulder and Spam. Vietnamese
restaurants serve breakfast pho and breakfast bánh mì sandwiches too. Darren’s Café in San
Francisco features Charbroiled Barbecue Pork Pho in the morning, and Bánh Mì My Tho in Los
Angeles serves a breakfast bánh mì stuffed with an egg omelette and Vietnamese ham.
South America Comes North
Central and South American flavors are sweeping the country.
Restaurants like Irazu in Chicago are bringing Costa Rican food to
America with specialties like chicharron – deep fried pork skin
served with fried or boiled yucca salad. San Diego’s Q’ero serves
up Peruvian flavors like Pernol de Chancho – pork shank prepared
confit-style with seasonal mushrooms sautéed with shallots and
finished in an aji amarillo sauce. New Orleans weighs in with
Salvadoran-inspired mini tamales stuffed with hand-pulled pork.
D.C.-based Ceiba draws inspiration from Brazil, Peru, and Cuba to
create the Grilled Bone-In Pork Chop with Merquin-spiced potatoes
and Chilean mushroom jus.
Latin-Asian fusion is also growing in popularity. D.C.’s Masa 14 menus a number of unique
dishes like Japanese Sausage Flatbread with arugula and pickled mushrooms, Angus Beef and
Pork Meatballs with Cotija cheese, scallions and tomato-yuzu sauce, and Achiote Pork Belly
Steamed Buns with pineapple and pickled onion.
Chefs Serve Español
New Spanish cooking features unique tapas that combine new flavors and traditional ingredients.
Pazo in Baltimore menus Braised Pork Cheeks with coco beans and braising jus, Brussels
Sprouts with chorizo and Marcona almonds, and Catalan Pizza with chorizo, wood-grilled green
apple and la Peral blue cheese. Chicago’s Nia offers Pork Tenderloin Tapas with eggplant
caponata and currant balsamic glaze while Mercat, a Catalonian restaurant also in Chicago,
features Tocino con Cidra – slow-cooked pork belly with cider glaze and Granny Smith appleblack truffle slaw.
Pork Burgers without Borders
Pork burgers are hugely popular around the world.
McDonald’s China features the Shogun Burger made with
a pork patty and teriyaki sauce, and McDonald’s South
Korea serves the Bulgogi Burger, a pork patty in a bulgogi
marinade. Now they’re hitting menus in the states.
Farmhouse Tap & Grill in Burlington, VT features the
Winding Brook Farm Pork Burger with a sunny side up
farm egg, Grafton cheddar, fennel slaw and onion jam.
Anthony’s Coal Fired Pizza has a Sausage and Pepper
Burger, featuring a patty made with sausage, peppers,
onions and mozzarella, roasted in a coal oven and covered in marinara sauce. At Local Burger in
Lawrence, KS, ground pork is available for any burger including the Mediterranean Feta and
Bacon Burger and the Asian-influenced Kim Cheese Burger. Latin-style pork burgers are also
popular. Blanc Burgers and Bottles in Kansas City, MO features a Carnitas Burger made with
slow-cooked pork, house-roasted salsa, citrus pickled onions, queso fresco, crema and cilantro
on an onion brioche bun, and California’s Umami Burger menus the Triple Pork Burger made with
ground pork, chorizo and bacon with Manchego cheese and pimento aioli.
Diners are taking their taste buds on a trip and embracing flavors from around the world. Global
cuisine from Asia and Central and South American countries are in the spotlight on menus across
America. From food trucks to fine dining, pork has no boundaries. It is the world’s number one
protein, and consumers can’t get enough.
CHEF FEATURE – Chef Qui
Whether you’re indulging in bacon tataki at Uchiko in Austin or grabbing a pork tonkatsu
sandwich from the East Side King food truck, Paul Qui’s food always makes an impression. After
graduating from Austin's Texas Culinary Academy in 2003, Qui started in Uchi’s kitchen as an
intern and worked his way up to Executive Chef. In February 2012, he took home the title of Top
Chef: Texas – the judges raved all season about his delicious take on modern Asian cuisine –
and in May, Qui was named Best Chef: Southwest by the James Beard Foundation.
We caught up with Paul to talk pork, his Top Chef winnings and what he’s tackling next.
NPB: Tell us about Uchiko and your cooking philosophy.
Chef: Uchiko is a modern Japanese-influenced restaurant on 43rd and Lamar,
conceptualized by Chef Tyson Cole, Phillip Speer and myself. My cooking
philosophy is simple: find the best stuff and treat it with respect.
NPB: You were born in the Philippines and grew up in Springfield, VA. How
does your background influence your approach to blending Southeast Asian
and American ingredients into modern Japanese cuisine?
Chef: Filipino food is largely influenced by Spanish cuisine. I learned the spices of Southeast
Asia by growing up working and eating with Thai and Vietnamese chefs and friends throughout
the years. Balance is the key. My foundation for flavor always derives from salt, acid and fat.
NPB: Congratulations on your Top Chef Texas win and
your participation on Iron Chef. Through all the challenges
you faced in each competition, what is your biggest takeaway? How did the experience impact your views on
global cuisine?
Chef: My biggest take-aways are the relationships I’ve
maintained with the other chefs I met on this journey. I’ve
been traveling the globe with some of my Top Chef
winnings to inspire my cuisine in Austin, Texas. Most
interesting to me is how similar food can be around the world.
NPB: You won many challenges with pork products. What inspired your winning Quickfire dish
from episode 8 of Top Chef – Bacon Fat, Crispy Bacon, Blackberries, Chorizo and Mushroom
Hash?
Chef: I love bacon, it’s an extremely versatile ingredient.
NPB: While some cities only offer late-night chain fast food, Austin’s food trucks and trailers are
setting the bar for slow food fast. Exciting gourmet food dominates this market. Tell us about your
East Side King trailer business.
Chef: East Side King is something dynamic and fun that my partner Moto Utsunomiya created.
We wanted to provide restaurant-quality food without all the fuss of dining in a restaurant.
NPB: An East Side King fan favorite is the roasted pork belly in
steamed buns. What’s another popular pork dish on the menu?
Chef: Our tonkatsu sandwich at the East Side King Grackle location.
It’s a panko breaded pork sandwich served with karashi mustard and
toast.
NPB: Why do you think pork pairs so well with global flavors?
Chef: Pork is versatile, it goes with anything and it’s delicious.
NPB: Your success has really had an impact in Austin. It
seems like local foodies just can’t get enough. We hear
you’ve signed two new leases to open restaurants in
Austin. Can you tell us about these new ventures? How do
you see pork fitting into your new menus?
Chef: It’s going to be a surprise. There will be pork all over
the place.
NPB: Can you name a few international ingredients that may not be found in the typical grocery
store that you love to use and pair with pork?
Chef: Fish sauce, kecap manis, karashi mustard, and gouchichang are a few ingredients I like to
pair with pork.
NPB: What global influences will play into the restaurants’
development? How will you define, refine and edit your food
through this process?
Chef: Forget the global influences. My inspiration will be Austin,
Texas.
NPB: What are your five favorite places in Austin for great pork
dishes?
Chef:
Barley Swine – 2024 South Lamar Boulevard, Austin, TX 78704
(512) 394-8150
(Features refined techniques with rustic ingredients from local farms.)
http://barleyswine.com/
Contigo – 2027 Anchor Lane, Austin, TX 78723
(512) 614-2260
(Modeled after Contigo Ranch in South Texas.)
http://contigotexas.com/austin
La Condesa – 400 West 2nd Street, Austin, TX 78701
(512) 499-0300
(Modern Mexican restaurant)
lacondesa.com/austin
Trace – 200 Lavaca Street, Austin, TX 78701
(512) 542-3660
(Features the flavors of Central Texas sourced directly from the region's surrounding farms.)
http://www.traceaustin.com/
Uchiko – 4200 North Lamar, Austin, Texas 78704
(512) 916-4808
(Japanese farmhouse aesthetic restaurant – serves sushi and composed dishes.)
http://www.uchiaustin.com/uchiko
SUCCESS STORIES
In 2005, Jose Garces opened a tapas bar in Philadelphia. Today, the Garces Group operates 15
award-winning restaurants in Philadelphia, Chicago, Scottsdale, Palm Springs and Atlantic City.
From Latin-Asian fusion at Chifa and Basque tapas at Tinto, to burgers and bourbon at Village
Whiskey, the Garces Group takes diners on a tour of global cuisine. Pork plays a large role on the
Garces Group menus – Amada’s roasted suckling pig is a specialty, and the smoky carnitas from
the Guapos Tacos truck are a fan favorite.
Jose Garces, a James Beard award-winner, Iron Chef, Pork Celebrated Chef alum and author of
two cookbooks, is Ecuadorian by birth and credits his heritage with inspiring him to start cooking.
We caught up with Jose to talk about his culinary journey and what he’s planning next.
NPB: Tell us about the Garces Group. What philosophy connects your
establishments?
Chef: Garces Group is a family of devoted, talented hospitality
professionals working together to bring our guests exceptional dining
experiences.
NPB: Your first restaurant, Amada, opened in 2005. When did you
know you were ready to expand?
Chef: I opened Tinto, a Basque tapas restaurant, less than two years after Amada. After that,
expansion came quickly; we now operate 15 restaurants in five cities.
NPB: Amada offers Cochinillo Asado – roasted suckling pig
served with grilled green onions, herb-roasted fingerlings,
garbanzos with spinach, and rosemary white beans on the
specialty menu. What inspired this popular offering?
Chef: Whole-roasted suckling pig is a delicacy in Spain, and I
had long wanted to bring it to America. It’s been on our menu
from day one, and remains one of our most popular and
celebrated dishes.
NPB: In seven years, Garces Group has grown from one restaurant to
a group of fifteen award-winning restaurants, food trucks and catering.
What’s the secret to your success?
Chef: I owe equal credit to all the members of my incredibly dedicated
and gifted team. I could never have done it without them.
NPB: The Garces Group operations range in style of cuisine – serving
tapas and tequila at Distrito and a unique hybrid of Peruvian and Cantonese cuisines at Chifa.
Tell us about the impact of global cuisine and how the Garces Group has carved such a niche in
this market?
Chef: Most of our restaurants focus on Latin cuisines, but my cooking is ingredient-driven. I
believe that if you work with the best, you will make the best meals, and that has expanded our
reach to a market-cafe (Garces Trading Company), a farm-to-table restaurant (JG Domestic) and
even a bar focused on burgers, pickled items and my favorite spirit, whiskey (Village Whiskey).
NPB: How does your Ecuadorian background play a role in the cuisine?
Chef: My familial roots inspired me to start cooking and eventually led me to cook professionally.
I owe a debt of experience and inspiration to my mother and grandmother, Mamita Amada, for
whom Amada is named.
NPB: Pork is prevalent across the Garces Group
restaurant menus, including carnitas, Chinese five-spiced
pork, char sui pork, barbecue pork sammy, and Tocino
Con Cidra – slow-cooked pork belly – why do you think
pork menus so well?
Chef: Pork is among my own personal favorite proteins;
there is a versatility there that simply can’t be found
anywhere else. From cured artisanal hams and smoky
bacon to tenderloin and slow-braised carnitas, it affords
me great flexibility as a chef. And it’s vital to so many of the cuisines that our restaurants
represent, from Spanish to Mexican to American.
NPB: You are a past National Pork Board Celebrated Chef. Has the partnership changed the
Group’s approach to menuing pork?
Chef: I have always been a pork lover, and I’m proud to work with the National Pork Board to
celebrate this exceptional ingredient.
NPB: Does the Garces Group have a signature pork dish?
What’s most popular with your customers?
Chef: It would be virtually impossible to select just one
pork dish from among our many restaurants, but the
Cochinillo Asado, or roasted suckling pig, at Amada comes
immediately to mind because of the dramatic presentation
(we hand-carve the pig to order on a cart tableside) and
the enduring popularity of the dish.
NPB: What’s the most innovative way to utilize pork products?
Chef: Curing and smoking captivate me. Craft hams and bacons inspire me, and I love to feature
them on my menus.
NPB: How does social media play a role in your restaurant group’s success?
Chef: We use social media, including Twitter and Facebook, to alert our fans of specials, events
and new or different offerings in the restaurants. It’s also a great way for them to follow me as I
travel from city to city.
NPB: When seeking out talent and managing over 1,150 employees across the nation, how does
the Garces Group ensure each chef will uphold the Group’s standards and philosophy?
Chef: The most important thing I have learned is to surround myself with talented, like-minded
professionals. In doing that, I ensure that each of our restaurants operates as though I’m in the
kitchen even though I can’t be 15+ places at once!
NPB: Your second book, The Latin Road Home: Savoring the Foods of
Ecuador, Spain, Cuba, Mexico, and Peru focuses on your culinary journey.
Tell us about some of these global influences.
Chef: The book traces my career thus far, from my family’s ancestral home
in Ecuador to Spain, where I studied after graduating culinary school. We
move on to Cuba, where my personal and professional paths intersect:
while working in a Cuban restaurant in Philadelphia, I met my Cuban-bred
wife, Dr. Beatriz Garces, who was putting herself through dental school at
the time. Mexico is a necessary inclusion for the ways that it continues to
inspire me, and the story wraps up for now in Peru, my current obsession and a cuisine that I
believe is ripe for further exploration.
NPB: You are also launching the Garces Family Foundation. Can you tell us about this new
endeavor?
Chef: The Garces Family Foundation is dedicated to providing critical support to underserved
immigrant communities, especially in Philadelphia. We work with several other like-minded
groups to raise funds and host educational and health-oriented workshops for immigrants
contributing to our vibrant industry and city.
NPB: What do you think the next undertaking will be for the Garces Group?
Chef: To be honest, part of the fun is not knowing what’s next! We’ll be opening a restaurant in
the Kimmel Center for the Performing Arts, Philadelphia this coming year, one where I look
forward to cooking and interacting with my guests. Beyond that, I think it is safe to say that we are
always open to what’s next, whatever that may be.
COOKING TECHNIQUES – Stir-Fry
Stir-Fry is a Chinese cooking technique in which food is
prepared rapidly in a wok. In this method, food cooks from
the conduction of a hot, oiled pan with temperatures
between 350°F and 400°F. The high heat and oil create a
maillard reaction providing browning and flavor
development.
The technique dates far back into Chinese history, but the
term “stir-fry” was introduced in 1945 to the English
language by Buwei Yang Chao in her book How to Cook and Eat in Chinese to describe the chao
(?) technique. Another version of stir-fry is the bào (?) technique.The two differ in heat, speed of
execution, and the amount of tossing done to cook the food in the wok.
Equipment
Woks – traditional round-bottom pan – serve as a one pot wonder for
Asian cooking – stir-fries, soups, and braises can all be done using a
wok. Typically the wok is the equipment of choice for stir-frying. It's
unique shape ensures that heat is distributed evenly, allowing for faster
cooking times. In addition, the wok's deep, sloping sides make spills
less likely when tossing the food rapidly. This also makes your heat
source incredibly important.
It is important the pan is made of fairly heavy material, so that it can
sustain a high temperature, which allows for consistent cooking. Cast
iron or carbon steel are excellent choices – they are very good conductors of heat, and distribute
the heat evenly.
Chao Technique
The chao technique is similar to sautéing – using direct
conduction of heat energy from a wok or pan to meat.
Typically, a thin layer of oil or fat is added to the pan just prior
to the aromatics and the protein. The oil plays an important
role to prevent sticking, supply flavor and provide consistent
contact with the heat source by filling in gaps between the food
and pan.
Using the Chao technique, preheat the wok to a high
temperature. Pour cooking oil down the side, just prior to
cooking, because the high heat can damage the oil, making it unpalatable. Follow the oil with dry
seasonings like ginger and garlic.
When the seasonings become aromatic, add meat and sear, then add vegetables and liquid
ingredients. The wok may be covered for a moment so the water in the liquid can heat the new
ingredients as it steams. To keep the meat juicy, take the seared meat out before vegetables are
added and put it back before vegetables are done. In some dishes, different components may be
stir-fried separately before being combined in the final dish.
Stir the food and toss it out quickly using wooden or metal cooking utensils. Some chefs add a
dash of wine or spirit and flambé the alcohol to give the food extra flavor. The chao technique
allows many dishes to be cooked extremely quickly.
Dishes that require more time are cooked by adding a few dashes of water after the stirring and
covering the wok with a lid. The dish is ready when steam starts coming out from under the lid. In
this case, the food is stir-fried on high heat for flavor and steamed to ensure it is fully cooked.
Bao Technique
For the bao technique, heat the wok to a dull red glow, then add oil,
seasonings, and meats in rapid succession with no pause in between.
Due to this nature, it is imperative all mise en place is completed, near
the wok and ready to use.
Continually toss the food, stopping only to add other ingredients such as
seasonings, broths, or vegetables. When the food is fully cooked, pour or
ladle it out of the wok, then quickly rinse the wok to prevent food residue
from charring and burning to the bottom due to residual heat.
The main ingredients are usually cut into smaller pieces to speed cooking. Bao also uses a larger
amount of cooking fat with a high smoke point, such as lard and/or peanut oil.
Stir-Frying Pork
There are two key considerations when choosing pork cuts for stir-fry.
First, cook pork to medium temperature – around 145° F – no matter
the type of cut. Second, cut tougher meat into smaller pieces and
thicknesses that will cook to 145° F quickly. Thin slices or strips
perform well in stir-fry whether it’s a tougher cut from the shoulder or
belly or leaner cuts from the loin or leg. Cuts from the shoulder or fresh
leg can be broken down into single muscles and prepared for the type
of stir-fry dish you’re creating. Using small pieces of pork or thin strips
prevents the dry and high-heat cooking method from overcooking the
outside of the food before the inside is fully cooked.
For consistent cooking there are a few important tips to keep in mind. First, prior to cooking the
pork, make sure it is room temperature so that the cold meat does not drastically reduce the heat
in the pan. The food should also be constantly “stirred” around in the pan to provide consistent
cooking, hence the technique’s namesake. Lastly, oftentimes chefs will coat the pork in another
material that will protect the inside while providing flavor to the dish. This can be anything from
flour, breading or batters, which when fried act as an insulator to protect the inside from direct
contact with the heat.
RECIPES – Pork Belly Buns
Ingredients
1 PORK BELLY, WHOLE
As needed , seasoning
As needed , steamed buns
As needed , cucumber kimchee
Preparation
Cooking Directions
1. Completely and generously, season all sides of pork belly
2. In immersion circulator/sous vide cook pork belly at 82 degrees Celsius or 180 degrees
Fahrenheit for 12 hours
3. Once belly is cooked, press belly between 2 sheet trays and cool for 2 hours
4. Once cool, cut pork belly into strips and finish into 1” slices
Serving Suggestions
For Service:
1. In deep fryer, place pork belly and fry until golden brown
2. Belly with steamed bun and cucumber kimchee
RECIPES - Lechón Asado Achiote- And Citrus-Marinated Roast Suckling Pig
Ingredients
Brine
4 gallons water
4 cups salt, kosher
2 cups sugar, granulated
1 WHOLE SUCKLING PIG, (ABOUT 20 POUNDS) CLEANED,
DRESSED, AND BUTTERFLIED
Marinade
1/4 cup achiote paste
1 cup garlic, (2 heads) minced
1 cup oregano, dried
1 quart vegetable oil
2 cups orange juice, freshly squeezed
1/2 cup salt, kosher
Seasoning
2 cups extra virgin olive oil
To taste salt, kosher
To Serve
1/4 cup olive oil, Arbequina
Sea salt
2 cups Mojo Criollo, (recipe linked below)
As needed black beans
As needed rice
Preparation
Cooking Directions
1. To brine the pig, in a nonreactive container large and deep enough for the pig to be
submerged (such as a clean plastic 30-gallon trashcan), combine the water, salt, and
sugar
2. Mix until salt and sugar are completely dissolved. Slide the pig into the brine, cover and
refrigerate, fully submerged, for 24 to 48 hours.
3. Line a large baking sheet with parchment paper.
4. To make the marinade, combine the achiote paste, garlic, oregano, vegetable oil, orange
juice, and salt and mix well.
5. Lift the pig out of the brine, discard the brine, and pat the pig completely dry.
6. Place the pig on the baking sheet or in a large nonreactive container and pour the
marinade over it, using your hands to rub the marinade all over, inside and out, to
completely coat.
7. Cover and refrigerate overnight.
8. Remove the pig from the marinade, discarding any marinade left in the container.
9. To roast the pig in a Caja China or other roasting box, set up the box and preheat
according to the manufacturer’s instructions. Season the pig inside and out with the extra
virgin olive oil and kosher salt. Arrange the pig skin-side down in the cooking cage, place
it in the Caja China, and cover. Roast the pig until cooked through (the meat will be falling
off the bone), 2 1/2 to 3 hours. Turn the cage over and continue to cook the pig until the
skin is crispy, about 30 minutes more.
10. Carefully the remove the pig from the roasting box, take it out of the cage, and set it on a
carving board. Allow the pig to rest for 10 minutes before carving.
1. To roast the pig in a conventional oven, preheat the oven to 375°F.
2. Line a large roasting pan with aluminum foil and set a heavy-duty rack in the pan. Place
the pig skin-side up on the rack and brushthe skin with the extra virgin olive oil and salt.
3. Cover the roasting pan tightly with aluminum foil and roast the pig for 1 hour.
4. Lower the heat to 325°F and continue roasting for 1 hour more.
5. Remove the foil and roast until the skin is crispy and the meat is falling off the bone,
about 1 hour more.
6. Remove the pig from the oven and allow it to rest for 10 minutes before carving.
7. Once the roasted pig is properly rested, carefully remove the skin in its entirety, one side
at a time, using a pair of tongs and a kitchen knife; cut or tear the skin into individual-size
portions.
8. From there, simply pull the meat away from the bone. Season the carved pork with
Arbequina olive oil and sea salt. Serve with beans and rice and Mojo Criollo sauce, and
garnish with crispy skin.
Serving Suggestions
If you are new to roasting a pig, here are a few tips to guarantee your first venture is a hit. First
and foremost, fully submerge that pig in the brine! Brining from snout to tail, ears to hoofs in a
combination of salted water and sugar is triply essential: It seasons the meat through and
through, bringing out flavor; it tenderizes the meat by beginning to break down the proteins; and it
ensures moisture retention so after hours over the fire the pork is not only tasty and tender, but
also juicy (rather than dried out). Brining requires 24 to 48 hours, and an additional overnight
soak is needed for the marinating step. Also essential is the mojo, because it brings all the
delicious flavors of the citrus, garlic, cumin, and herbs (especially oregano), but most importantly
because its pronounced acidity is a perfect counterbalance to the fattiness of the meat. Have your
butcher clean and dress the pig, and be sure to ask that it be butterflied, so you don’t have to do
the work of splitting the animal’s backbone yourself. The Caja China is on my list of great culinary
implements of all time, but you don’t have to have one to make yourself a great roast pig;
instructions are provided for an oven method as well.
Serves 8
RECIPES – Tacos Al Pastor
Ingredients
Brine Para Panza (Pork Belly)
30 oz wt brown sugar, (40g+)
30 oz wt salt
20 liters water, hot
Brine Para La Panza (Pork Belly)
AS NEEDED PORK BELLY
As needed carrot, chopped
As needed onion, chopped
10 cloves garlic, chopped
16 fl oz beer, /pan
10 allspice berries, /pan
1 bay leaf, /pan
6-8 Chile de Arbol, /pan
1 TBL coriander, /pan
1/4 cup chile paste, for panza
As needed pork stock
To taste salt
Roasted Tomato And Guajillo Sauce
3 pounds guajillo chile peppers, stemmed & seeded
60 roma tomatoes, charred on the grill
8 onions, medium, diced
6 cups water
3 quarts pork stock
10 TBL cider vinegar
1 1/2 cups sugar
To taste salt
Chile Paste For Panza
5 guajillo chile peppers
3 ancho chiles
2 pasilla chili peppers
4 fl oz water
Preparation
Cooking Directions
Brine para Panza(Pork Belly) Procedure
1. Mix ingredients well, until salt and sugar are dissolved
2. Brine Panza for 24 hours Braise para la
Panza (Pork Belly) Procedure
1. Score and render pork belly over low heat until well browned
2. Remove bellies, sauté carrot, onion& garlic until golden, stir as needed Add chile paste
and cook for approximately 5 minutes. Stir as needed
3.
4.
5.
6.
7.
Deglaze carrot/onion/garlic mix with white wine & cook for 2 minutes
Remove from heat
In braiser, arrange bellies & add carrot mixture and remaining ingredients
Add pork stock to cover 2/3
Bring to a simmer, adjust seasoning of liquid, cover with foil and braise in a 350 degree
oven for approximately 3 hours
8. Once done, allow belly to cool in the braising liquid
9. Portion belly as needed
Roasted Tomato and Guajillo Sauce Procedure
1. Tear chiles into pieces
2. Briefly broil chile pieces until well toasted
3. Soak the guajillo pieces in boiling water for 15-20 minutes
4. Combine chiles, tomatoes, onion, garlic & water in blender & blend until smooth
5. Pass sauce through bowl sieve
6. Fry sauce in lard for 10 minutes until flavors develop and sauce thickens
7. Finish sauce with pork stock, vinegar & sugar
8. Season to taste with salt
Chile Paste for Panza Procedure
1. Stem, seed, and tear all chiles into pieces
2. Briefly toast chiles in broiler until evenly toasted
3. Soak chiles in boiling water for 30 minutes
4. Blend chiles and 4 fl oz water until smooth
RECIPE – Laab Moo Lanna
Ingredients
Spice Paste
2 teaspoons coriander seed, pan roasted deep brown
1 teaspoon cumin seed, pan roasted deep brown
1/2 teaspoon black peppercorns, lightly pan roasted
2 pieces long pepper, lightly pan roasted
1/2 teaspoon fennel seed, lightly pan roasted
1 slice galangal, (or 1 teaspoon. ground), dried
10 dried red chilies, open fire roasted until “lightly burnt” to
yield “black chilies”(save 3 for garnish)
1 teaspoon Thai shrimp paste, “gkapi,” roasted
4-6 fresh galangal, thin slices
Fresh Aromatics
2 stalks lemon grass, sliced very thinly and fried until golden brown
1/2 cup scallions, (green onions), chopped
1/2 cup mint, roughly chopped
1/4 cup cilantro, roughly chopped
1/4 cup sawleaf herb, roughly chopped
Pork Components
6 OZ WT PORK OFFAL, SUCH AS LIVER, HEART, STOMACH, SPLEEN, INTESTINES
4 OZ WT PIG SKIN, 1/8 THIN X 1 INCH LONG SLIVERS
12 OZ WT PORK LEG, OR SHOULDER
2 OZ WT PORK FAT
3 TBL PORK BLOOD
2 fl oz water
Cooking Pork
2 TBL neutral oil
Pork Mixture , from above
2 fl oz water
2 TBL fish sauce
As needed salt
Garnishes
Reserved fried pork offal
1/4 cup fried sliced shallots
Reserved fresh aromatics , (scallions, mint, cilantro, saw leaf herb)
Reserved fried chiles
Table Salad
1/4 head green cabbage, cut into a few wedges
1 small cucumber, random bite size pieces
Sprigs and whole leaves of cilantro, mint, saw leaf herbs
Preparation
Cooking Directions
Spice Paste Procedure:
1. Pound or grind cooled roasted spices and dried galangal
2. Add chilies and pound or grind finely
3. Add shrimp paste and fresh galangal pound or grind until you have a spice paste
(Fresh Aromatics note: half mixed to be cooked with meat, and other half used for garnish raw)
Pork Components Procedure:
1. Divide offal in two. Boil half for 3-5 minutes, drain water, rinse with cool water
2. Drain well, cover and set aside to combine with chopped raw meat
3. Deep-fry other half until semi-crispy and deep brown. Set aside for garnish
4. Rough chop pork meat and fat, then mince with two knives until it pieces are no larger
than ¼”
5. Add pork blood and mixed well to combine
6. In a large bowl, combine water with spice paste until smooth
7. Stir in chopped pork and offal and mix until incorporated
8. Mix in half of fried lemongrass, fried garlic and chopped herbs (mint, cilantro and saw
leaf).
Cooking Pork Procedure:
1. In wok over high heat, add oil, spice enriched pork mixture and cook until fully cooked
2. Add water and mix until well combined, then stir in fish sauce
3. Taste and adjust seasoning with fish sauce and salt.
Serving Suggestions
Final Presentation:
Cooked pork mixture
Garnishes
Table Salad
Arrange cooked pork in bowl, distribute with reserved offal, then fried shallots, sprinkle with fresh
aromatics and finally garnish with whole fried chilies. Serve with plate of green cabbage,
cucumbers and herbs for nibbling as you eat the salad
MENUING INFORMATION
Creative chefs love to showcase pork in bold global cuisine. From favorites like Croque Monsieur
sandwiches and Italian sausage to new flavor frontiers like Vietnamese and Cuban cuisine,
consumers can’t get enough. Demand for adventurous global flavors continues to grow, so chefs
are taking diners on a world tour – without leaving their seat. Check out our menuing report to see
who’s adding international flair.
Asian: Vietnamese, Chinese and Thai
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• Sabuku Sushi takes traditional sushi, and
adds a “uniquely American twist,” and they offer
seven bacon sushi rolls in their “Beggin’ For Bacon”
Sushi section: (1 location in San Diego, CA)
o So Cal’s a bacon: spicy crab, bacon
and avocado
o Bacon avocado roll with red onions
and a sweet mandarin aioli
o BTA: 2 slices of bacon, spicy tuna
and a choice of either avocado or asparagus topped with a bacon garlic aioli
o Bacon & Scallop Roll
o When Pigs Fly Roll with 2 slices of bacon, spicy tuna, asparagus tempura and a
glazed bacon garlic aioli
o Just for the Halibut Roll with bacon, spicy tuna, cilantro and asparagus with a
Halibut topping and a glazed bacon garlic aioli
o Bacon Your Pardon Roll with spicy crab, asparagus, seared scallops and bacon,
topped with a Chilean sea bass and a glazed bacon garlic aioli
Lee’s Restaurants features several pork sandwiches in their “Asian Sandwiches” portion
of the menu: (46 units, HQ in San Jose, CA)
o Pork Roll
o Cured Pork Sandwich
o Pork Meatball Sandwich
Richshaw Dumplings Bar features several pork items: (3 units, HQ in New York, NY, and
one food truck in New York, NY)
o Braised Pork Slider Steamed Buns with braised Nature’s Premium pork belly with
Chinese char sui sauce & Asian slaw
o Classic Pork Steamed Buns with Duroc all-natural pork with cabbage, ginger,
scallion & soy sesame dip
Bhan Thai Restaurant features Garlic Pork Chops as one of their house specialties:
tender pork chops marinated in Thai spices charbroiled to perfection and served with
homemade hot sauce and seasonal vegetables. (1 location in Memphis, TN)
The Nom Nom food trucks feature a Vietnamese Sandwich with Grilled Pork Shoulder
infused with honey, garlic and soy on a baguette topped with mayonnaise, cucumber,
pickled carrot, daikon radish and cilantro. They also feature Pork Liver Pâté to be added
on a sandwich or a taco. (2 trucks, HQ in Los Angeles, CA)
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Pigs Feet Under is a food truck devoted to “all things pig” where the chef draws his
inspiration from his time living in Miami, Japan and Hong Kong. The menu ranges from a
braised pork roll to mac and cheese balls filled with chorizo and Chinese Lap Cheong. (1
truck in Los Angeles, CA)
Cuban
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• DeRodriguez Cuban On Ocean features the
“Traditional Cuban Feast” for parties of twenty-five to fifty,
featuring roasted whole pig served with black beans, white
rice, sweet plantains, tostones, three Mojo tomatoes, oregano
pineapple and pickled chayote salad. (1 location in Miami
Beach, FL)
• D’Cuba Restaurant features several pork items: (1
location in Chicago, IL)
o Masas de Puerco fritas: fried pork chunks
seasoned with Cuban spices, onion and garlic sauce on top
o Smoked pork chops in pineapple salsa
o Pork chop with white wine and onions
Snout & Co is a Cuban food truck in Seattle, and they advertise that they feature Cubanstyle Mojo Pork that “blends fresh citrus and spices to create this amazing style of pork
that the Cubans have perfected.” They feature the Mojo pork in several items: (1 truck in
Seattle, WA)
o Mojo Pork Bowl: pork over black beans and rice with plantains and smoked
tomatillo-coconut sauce
o Seattle Cuban Sandwich: pressed sandwich with mojo pork, red onion relish and
chimichurri mango sauce
Spanish
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Little Spain offers Fideo a la Cazuela: thick noodles cooked in a terracotta pan with
Spanish chorizo, chicken and sausage. (1 location in Los Angeles, CA)
The Spanish Pavilion menus Bacon Wrapped Dates, stuffed with Cabrales blue cheese
and topped with a shallot vinaigrette. (1 location in Harrison, NJ)
Mexican
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• Blanco Tacos + Tequila features Green Chile Pork
Enchiladas made with a poblano pepper, tomatillo and
Mexican Manchego cheese (2 units, HQ in Phoenix, AZ)
• Adobo Grill launched a new entrée, the Lomito En
Mole Negro: grilled pork tenderloin in Oaxacan black mole,
corn tamale and spinach (2 units, HQ in Chicago, IL)
• Garduno's added a new Pork Loin "Cemita"
Sandwich: thin sliced tender pork loin breaded, golden
fried and topped with hatch green chile, fresh avocado and
queso blanco served on a corn dusted kaiser roll with chipotle mayo. (5 units, HQ in
Albuquerque, NM)
Tamarindo Food Truck, features many pork items: (1 truck in Orange County, CA)
o Chipotle Pork Torta: slow roasted pork in chipotle sauce, black bean and garlic
spread, Oaxaca cheese, spicy serrano salsa, Reed Family Farms avocado,
tomato and micro greens on a fresh baked Mexican bolilo roll
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Chorizo and Cheese: spicy Mexican pork sausage, black bean and garlic spread,
Oaxaca cheese, roasted tomatillo salsa, grilled poblano and onions on a fresh
baked Mexican bolilo roll
Chorizo Quesadillas: spicy Mexican pork sausage, fresh Mexican cheese with
cilantro crema drizzle
German
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Mader’s Restaurant features a Roast Pork Shank with an apple demi glaze. (I location in
Milwaukee, WI)
Prost German Restaurant menus a Wiener-Schnitzel vom Schwein: breaded pork loin
fried to a golden brown. (1 location in Port Desposit, MD)
French
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• The French Laundry features a pork item on their
Chef’s Tasting Menu: Kurobuta Pork “Jowl” served with Vallarta
beans, cavolo nero, Jingle bell peppers, garlic confit and
barbeque sauce. (1 location in Yountville, CA)
• Flagstaff House menus Kurobuta Pork Cheeks,
marsala braised, with Haystack goat cheese agnolotti. (1
location in Boulder, CO)
• Café des Architectes features pork on both their lunch
and dinner menus: (1 location in Chicago, IL)
Lunch: braised Swan Creek Farm pork shoulder sandwich with apple jam,
pickled cucumber and whole grain mustard
Lunch: Croque Madame Ou Monsieur: Swan Creek Farm eggs, ham and white
truffle oil
Dinner: braised pork belly with salisfy puree, home fries and frisee lettuce
Dinner: braised pork belly with coconut sherry glaze, pistachios and Yukon Gold
puree
Italian
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Taddeo's Italian Restaurant menus braised pork belly over potato gnocchi. (1 location in
Breckenridge, CO)
Quartino menus Braised Pork Shank with Parmigiano – Reggiano potato puree. (1
location in Chicago, IL)
Zullo’s Cibo Italiano food truck menus several innovative pork calzones: (1 truck in
Chicago, IL)
o Southwest Calzone – pulled pork with black beans, corn, tomatillos, onions,
cilantro
o Pork and Apple Chutney Calzone – braised pork with brandied cherry/apple
chutney, pistachios, grilled apricot
Greek
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Komos Greek Café features Pork Souvlaki Salad: a Greek salad topped with a marinated
pork loin. (1 location in Fayetteville, AR)
Mourayo features Pythagoras “Theorema,” pork loin medallions with figs, almonds,
Manouri cheese and honey sauce. (2 units, HQ in Washington, DC)
New Pork Menu Items at Top Chains
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• Papa John’s added a new Meatball and Pepperoni Pizza, their
latest limited-time pizza. The new pizza is topped with meatballs,
pepperoni, a blend of cheeses, and sprinkled with Italian herb
seasoning and ranch sauce. (3,001 units, HQ in Louisville, KY)
• Wendy’s launched a Bacon Portabella Mushroom Melt LTO in
October. The burger features a quarter pound beef patty, two slices of
American cheese, and thick-cut applewood-smoked bacon, smothered
with portabella mushrooms in a cheddar cheese sauce made with Old
English Cheddar. (5,876 units, HQ in Dublin, OH)
Taco Bell expanded its FirstMeal breakfast menu with the A.M. Crunchwrap, inspired by
Taco Bell’s signature Crunchwrap Supreme, featuring scrambled eggs, bacon or
sausage, cheese and a hash brown, all wrapped in a flour tortilla and grilled. (5,674 units,
HQ in Irvine, CA)
Jack in the Box added the Loaded Breakfast Sandwich. Now available for a limited time,
the Loaded Breakfast Sandwich features bacon, American cheese, ham, two eggs and a
country-grilled sausage patty on the chain’s signature sourdough bread. (2,221 units, HQ
in San Diego, CA)
Don Pablo’s rolled out the Fajita Grande featuring pork, steak, chicken, and shrimp
served on sautéed onions and peppers. (38 units, HQ in Madison, GA)
Steak ‘n Shake launched California Breakfast Skillets: A fresh combination of eggs,
scrambled with your choice of savory sausage, Cheddar cheese and pico de gallo on a
bed of crispy hash browns. It’s topped with fresh avocado slices and served with fresh
homemade salsa (491 units, HQ in San Antonio, TX)
Bruegger’s Bagel Bakery added a Santa Fe Bagel Egg Sandwich, featuring egg, sausage
and jalapeno cream cheese on a plain bagel. (302 units, HQ in Burlington, VT)
Donatos Pizza is offering its new Champ Pizza for a limited time. The 12-topping pie
features family-recipe sausage, diced pepperoni, bacon, mushrooms, green peppers,
onions, banana peppers and mozzarella, cheddar, smoked provolone, aged provolone
and Romano cheeses. (156 units, HQ in Columbus, OH)
Fazoli’s brought back its Pizza Baked Pastas for a limited time this fall. Each of the
offerings is a pasta entree with traditional pizza ingredients. New to the line is Pizza
Baked Lasagna, cheese lasagna in marinara with Italian sausage and mozzarella and
provolone cheeses, all topped with pepperoni. (217 units,
HQ in Lexington, KY)
• Panera Bread is featuring a new Sausage &
Gouda Baked Egg Soufflé—savory egg mixture, all-natural
sausage and naturally smoked Gouda, all baked in sweet
croissant dough. (1,541 units, HQ in St. Louis, MO)
• Huddle House is offering a number of menu
specials for a limited time at participating locations. New
selections include: (395 units, HQ in Atlanta, GA)
o Bacon Sausage & Gravy Stuffed Hash
Browns—scrambled egg, smokehouse bacon, sausage and cheddar cheese
sauce between two crispy layers of hash browns, topped with sausage gravy
o Ham & Cheese Stuffed Hash Browns—scrambled egg, sugar-cured ham and
cheddar cheese sauce between two crispy layers of hash browns, topped with
cheddar cheese sauce
IHOP launched several topped potatoes: (1,514 units, HQ in Glendale, CA)
o Country Sausage Potatoes: potatoes are loaded with pork sausage links,
Cheddar cheese and grilled onions, then topped with country or sausage gravy
o Jack, Cheddar & Bacon Potatoes: potatoes loaded with bacon and cheeses,
topped with sour cream and served with eggs and pancakes
Ham, Cheese & Mushroom Potatoes: mushrooms, ham, cheese and potatoes
topped with green onions, and served with eggs and pancakes
Houlihan’s announced that it has improved its flatbreads and made several additions to
its list of entrees and desserts. The chain’s flatbreads—including Italian sausage —are
now served on a bigger, crispier, house-made crust. (84 units, HQ in Leawood, KS)
Red Robin Gourmet Burgers launched its Oktoberfest collection of new and returning
food and drink for fall, including: (445 units, HQ in Greenwood Village, CO)
o Oktoberfest Burger—fire-grilled beef, Swiss cheese, beer mustard, beermustard-sautéed onions, Black Forest ham and green leaf lettuce on a toasted
pretzel bun
o Tavern Burger Pub Crawl Style—a Tavern Burger with Merkts beer cheese
spread, beer-mustard- sautéed onions and bacon
Carlos O’Kelly’s announced the arrival of its Inspired Cantina Burger with beef, chili con
queso, grilled fajita vegetables, sweet pepper bacon and fried jalapeno slices. (41 units,
HQ in Wichita, KS)
Buffalo Wild Wings is offering Jalapeno Pepper Bites filled with bacon and cheddar as an
LTO. (817 units, HQ in Minneapolis, MN)
Ram’s Horn unveiled a new line of hand-crafted ciabatta sandwiches, including the
Smoked Ham and Swiss—smoked ham, Swiss cheese, romaine lettuce, red onion,
tomato and honey-Dijon dressing and the voodoo chicken—Cajun-style chicken breast
topped with bacon, pepper Jack cheese, red onion, lettuce, tomato and mayonnaise. (22
units, HQ in Southfield, MI)
Domino’s launched a Handmade Pan Pizza that promises "toppings all the way to the
edge," "crispy golden crust and a buttery taste," and "2 layers of real cheese in every
bite." This pizza can be topped with pepperoni, Italian sausage, ham or bacon. (4,907
units, HQ in Ann Arbor, MI)
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