Trends

  • Pork Inspires Global Trends
  • America has an unlimited appetite for the edgy, exotic flavors of global cuisine.
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American food has roots in cultures from around the world. The widespread influence of global cuisine on our nation’s food makes it easy to take a world tour without leaving the country. The three most popular global cuisines – Italian, Chinese and Mexican – are now mainstream in the United States and are found on menus everywhere, from McDonald’s to Applebee’s. The big three cuisines are so popular that Casual Dining Italian, Casual Dining Asian and Other Ethnic categories are performing better than other Casual Dining non-ethnic categories as a whole over the past five years, according to The NPD Group/CREST®. Over the last year, Americans visited casual dining ethnic restaurants one billion times, YE September, 2011 (The NPD Group/CREST®).

Today, new immigrants are bringing their cuisines to the forefront, including foods from Morocco, Korea, Vietnam, Peru, Norway and more. Foodservice opperators are adding menu items to reflect these trends. But, instead of fine dining restaurants, emerging cuisines are more likely to be found at gastropubs, an on-premise setting or the food truck on the corner. These places offer value: the cost of making a bad decision is low, and the reward for trying something new at a reasonable price is high. Even though the economic downturn affected restaurant traffic, America has an unlimited appetite for new cuisines and edgy, exotic flavors.

Taking a cue from the flood of global flavors, restaurants are giving traditional dishes an international twist with pork. Chefs are mixing macaroni and cheese with rosemary ham, pepper bacon, chorizo or chicharrones, and amping up tacos with ground or pulled pork. Tortas, cemitas, naan and banh mis made with pork are showing up everywhere. Pork is in demand because of its flavor, versatility and powerful presence in global cuisines.

Pork comes out strong on menus, and the recent trend towards whole-hog cooking allows chefs to experiment with a variety of global cuisines. While non-traditional pork cuts like the ears, tails and jowls make appearances at Chicago’s Publican and Purple Pig, many restaurants are going beyond. At Frontier in Chicago, consumers can purchase “whole animal” service, which includes the option of a whole house-smoked pig or wild boar. At Husk in Charleston, recently named Bon Appétit’s “Best New Restaurant in America,” James Beard Award-winning chef Sean Brock uses the entire hog in preparations that borrow from global cuisines but keep the comforting tradition of low country. Expect to find bacon, ribs, chops, shoulder, flights of ham, bacon cornbread, country ham-braised greens, ham vinaigrette, and cured pork charcuterie and sausage on the menu. Brock also offers jowl guanciale, crispy pig ear lettuce wraps with Asian pickled cabbage, hog head terrine with peanuts and a soft boiled egg and a pork noodle bowl with slow cooked pork belly, poached farm egg and a spicy red pepper miso broth.

International cuisine is an integral part of America’s food culture. With demand for new flavors increasing, here are five global food trends to watch:

  1. World Cuisine at School: The college and university segment has always been a trendsetter. Students are inquisitive and willing to try new flavors, and the influx of international students studying in the United States heightens the “melting pot.” Greek, Mediterranean, South American, Korean, Thai, Indian and other global cuisines often have roots in university and business dining, before following students to restaurants after their college days are over.

    International cuisine is popular on campus, but only recently has pork seen unbridled demand. It’s becoming a staple on college menus beyond bacon, ham and sausage. At San Diego State University, they serve a Pommery mustard-glazed tenderloin with cracked peppercorn polenta, and the University of North Texas goes Italian with pork chops pizzaiola. At Miami University in Ohio, you can find international favorites like pork dumpling and pork steamed buns. The University of Missouri’s new churrascaria, Do Mundo’s, has an international barbecue focus with Caribbean, Hawaiian and Brazilian pulled pork sandwiches. They also offer The Pork and Slaw with house-smoked pork, slaw and a Mexican-inspired apricot chipotle barbecue sauce. And St. Olaf’s College, named top in college dining by Newsweek for their broad array of local items and international flavors, offers meals like cider-brined pork and albondigas (pork meatballs) with chipotle tomato sauce. 

  2. Food Trucks in Front: Trends traditionally begin with fine dining chefs, but today, the street trucks serving up cuisines from across the globe are making waves. Mature food truck markets Los Angeles, New York, San Francisco, Seattle and Portland continue to remain strong, innovative and creative. In New York City, Mexicue menus a pulled pork shoulder slider with a Mexicana rub, alder smoke, arbol barbecue sauce, charred poblanos and salsa verde. In Miami, the first all-porcine food truck is The Pork Shop, which bills itself as serving a strictly “porketarian” menu. The menu consists of Spicy Pulled Pork in Tacos or Cheddar Biscuit Sliders, a Porchetta sandwich, Poutine - steak fries topped with cheddar, pork gravy and bacon bits – and the Dirty Pig Combo, which adds chicharrones to the poutine. In Seattle, Maximus/Minimus has hit the streets. Known as the “Rolling Pig,” the truck is named after its two major flavor profiles. The Maximus - a hot and spicy mixture of peppers, onions and fruit juices with a Caribbean flair - and the Minimus - an Asian-inspired sweet and tangy sauce with tamarind, honey, molasses and cilantro - are both available over grilled and pulled pork.



    Smaller markets are seeing growth in food trucks as well. In Nashville, the Grilled Cheeserie menus the French Croque Madame with rosemary ham, fried egg, Gruyere and whole grain mustard. Other favorites include the Mexican Caliente with chorizo, queso fresco, Jack cheese, avocado, pickled jalapenos and caramelized onions on sourdough as well as the B&B with bacon, buttermilk cheddar and orange and apricot marmalade on a multigrain bun. Mas Tacos and Riff’s Fine Street Food serve up Caribbean, Mexican and Korean items with pork. In Cleveland, Dim and Den Sum is owned by Chef Chris Hodgson, runner-up to Iron Chef Michael Symon for the Silver Spoon Award and a contestant on the Food Network’s “The Great Food Truck Race.” One of his specialties is the PBLT Sammie: pulled pork, bacon, lettuce and tomato with sriracha aioli.

  3. Asian Goes Urban: The Urban Asian movement can be traced to the emergence of upscale noodle houses over the last five years. Put on the map by James Beard-winning David Chang of Momofuku, noodle bowls and one-bowl concepts were the precursors of the new Urban Asian. Today, the trend is all about freshly prepared and seasonal ingredients, fresh produce, seared and steamed meats, infused flavors and new carriers, all with Asian flair. Bill Kim’s Urban Belly in Chicago menus pork and cilantro dumplings, Asian squash and bacon dumplings and ramen with pork belly, shiitake and pho. Jose Andres recently opened China Poblano in Las Vegas, an Asian-Mexican street food concept that serves Rou Jia Mo, a sandwich with red braised pork and When Pigs Fly, four steamed buns filled with Chinese barbecue pork, and Pozole Rojo, a pork and hominy stew. Foumami Asian Sandwich Bar in Boston offers braised pork loin on Shao Bing bread. Pubbelly in Miami menus pork belly in a number of ways—as a confit with Udon Carbonara, as a ramen with lemongrass broth and poached eggs, and with Kabocha butterscotch miso. Their ribs feature barbecue peanuts and kimchee slaw.

    But it's not just independent serving up this trend. The employee cafeteria at Dell has a station named Bibb, which serves traditional taco ingredients in lettuce wraps. They serve Vietnamese Pork and Grapefruit made with ground pork, peanuts, sriracha, onion and ginger. Even the foodservice operation at Whole Foods features a French-influenced, Vietnamese Banh Mi sandwich with Virginia ham, grilled lemongrass pork, pate, pickled daikon, carrot, cucumber, may, cilantro and jalapeño. 

  4. Global Food, Fast: As the Hispanic and Asian population grows in the U.S., QSR and fast casual restaurants will look to adopt even more ethnic foods. Traditionally used as regional LTOs, international foods are growing on the menus of large national chains with Mexican and Asian flavors leading the way. Wahoo Fish Tacos offers braised pork tacos and the Kalua Pig Bowl, while Qdoba, a strong player in the fast-growing Mexican and fast casual segments, menus pulled pork tacos, nachos and quesadillas. This month they introduced a Mexican Gumbo – tortilla soup, cilantro-lime rice, beans, cheese, salsa, crispy tortilla strips, sour cream and an option to add pulled pork. Last year, Taco Bell featured pork carnitas in its successful Cantina Tacos promotion, and Quiznos now offers a Pork Cuban. Atlanta Bread Company is menuing a Cubano Panini with Cuban-seasoned sliced pork, honey-maple ham, Swiss cheese, spicy mustard, mayo and diced pickles, and Pollo Tropical offers a Mojo Roast Pork. 


  5. Classically Delicious: Demand is also increasing for classical European food made in a contemporary style. These are “old country” flavors from Northern Europe, France and England, served up in new ways by a growing number of upcoming chains and chefs. Charcuterie, a European tradition, has taken off in the United States with chefs butchering and curing their own pork. The chef at Highmark Blue Cross and Blue Shield in Pittsburgh uses pork belly and pork jowls to make charcuterie and artisan-style omelets using cured pork. 

    But it goes beyond cured meats, Tre Kronor, a contemporary Scandinavian restaurant in Chicago menus a Norwegian Meatball with egg and tomato on limpa toast as well as Pyttti Panna, an apple, cherry and onion-stuffed pork roast paired with Swedish style potatoes and wilted greens. Scandinavian Top Chef Marcus Samuelsson recently opened Red Rooster in Harlem, serving new items like Jerk Bacon and Eggs as well as traditional dishes like Grilled Pork Loin with apple and celery mash and a Country Ham Sandwich with Gouda, onion marmalade and currant mustard. Michael Chiarello’s Bottega in Yountville, California bills itself as “micro-regional Italian cuisine” and features specialties like House Cured Prosciutto with pasta fritta, pomegranates, prosecco and daikon radish sprouts as well as Twice Cooked Pork Chop with peck seasoning, cinnamon stewed plums, pork jus and crispy cavolo nero. On the chain side, Carrabba’s Italian Grill just added Prosciutto-wrapped Pork Tenderloin, featuring three medallions wrapped with prosciutto and topped with an apple-fig port wine sauce. French food is also seeing a resurgence. The small Tennessee chain Bread and Company menus Jambon et Frommage with ham, Plugra butter and Gruyere. And at Paris Club in Chicago, diners can treat themselves to a small plate of Pigs Feet Bonbons, or the “French Soul Food” Braised Pork Belly with slow cooked apple. 

 
Whether you order Asian-Mexican street tacos from a food truck or pasta at a fancy Italian restaurant, global cuisines are a hot trend across the country. And because pork is the world’s number one protein, demand for it will continue to grow as new and exotic flavors arrive on American shores. 

Success Stories

  • Fernando Salazar
  • As the VP of Food and Beverage for Wyndham Worldwide, Fernando Salazar tailors operations to appeal to consumers around the globe.
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With over 30 years experience in hotel foodservice, Fernando Salazar joined Wyndham Worldwide in 2007 as Vice President of Food and Beverage. Wyndham Worldwide operates almost 7,000 hotels across 50 countries. From breakfast buffets in Chicago to fine dining in India, Salazar and his team create menus and concepts that appeal to customers across the globe. Pork is a major part of their approach, and Salazar knows how to make the most of this profitable protein.

We caught up with Fernando to discuss Wyndham’s new hotel acquisition, trends in global cuisines and how he concepts new restaurants.


 
 
 
 
 
 
NPB: You are the Vice President of Food and Beverage for Wyndham Hotels and Resorts – can you tell us a little more about what’s involved in that position?
Salazar: I’m responsible for the conceptual development and management of food and beverage (F&B) operations for Wyndham Hotels and Resorts properties and I have oversight of F&B for the select-service TRYP by Wyndham brand. More specifically, I develop bar and restaurant concepts for the brands, develop new concepts for restaurant renovations, engineer menus with on-property chefs and develop beverage programs and F&B promotions. I also help identify quality products to enhance our menu items.

NPB: What’s your background? How long have you been in the hotel foodservice industry?
Salazar: I grew up in the kitchen helping my mom with her catering business back in Ecuador. Later, when the family moved to the USA in 1971, I worked at different restaurants and before joining the St. Moritz hotel in New York City and the rest is history. I have been in the hotel industry for about 35 years.

NPB: What are some challenges unique to hotel and resort foodservice?
Salazar: Hotels keep building hotel restaurants instead of creating local restaurants that just happen to be in a hotel – the difference in approach is key to the success of the F&B operation. A hotel restaurant only captures a percentage of hotel guests and very few, if any, locals. Hoteliers need to think more about how to properly position their restaurants and bars to make them successful. While challenging, bringing the local community in to the restaurant is key to that success.

NPB: You’re in charge of food and beverage for Wyndham Hotels and Resorts locations around the world – how do you tailor restaurant operations for different countries and cuisines?
Salazar: The first thing we have to understand is the culture of that country and the way locals eat and then create what makes sense for a particular hotel, based on its surroundings and its demographics. The type of restaurant and the accompanying menus that are right for a particular hotel would be based on that study. For instance, our Wyndham hotel in Kingston, Jamaica offers local iconic dishes for breakfast. These dishes are as typical for breakfast in Jamaica as cereal is for Americans at this meal period.

NPB: What’s your strategy for incorporating international cuisine into your menus across the globe?
Salazar: I’m not a fan of a cookie-cutter approach to restaurant menus. Each menu has to be right for the restaurant concept, so if the restaurant concept is say, a Japanese Sushi house, or a Steakhouse, then it has to stay true to that concept. International cuisine has its place and should be incorporated accordingly. For instance, in Nassau, Bahamas, we saw a need for a restaurant that would offer typical American fare – from Burgers to sandwiches and wings - a Roadhouse-type restaurant concept. We came to this conclusion because locals who frequently travel to the USA plus American tourists were asking for it so we took an Asian concept and turned it into a traditional American Roadhouse and it has been a success.

NPB: How do you keep up with trends in global cuisine? What are some trends you are seeing? What are trends that inspire you?
Salazar: I travel extensively which allows me to experience different cultures and visit many restaurants. I always make a point to research the local restaurants and plan my visits around them. I also read a lot about F&B trends, as I am an avid researcher of gastronomy. Right now, the social dining scene is hot. By that I mean menus featuring small plates – call them tapas, small dishes – that inspire interaction and discussion among guests. They are hot because people are looking to dine in social environments that allow them to interact with each other. You just have to look at how many restaurants have communal tables now - everyone is making changes in their seating arrangements to accommodate this segment that keeps growing and that wants to mingle rather than sit at a corner table all by themselves.

NPB: In June 2010 Wyndham Hotel Group acquired TRYP Hotels from the Spanish hotel company Meliá Hotels International and Wyndham is in the process of opening a TRYP in New York City. Tell us about the process of bringing a Spanish brand to the United States.
Salazar: This was very exciting for our company and for me in particular because it allowed me to develop a concept that I feel represents that Spanish heritage and Mediterranean DNA of the brand: the Gastro Bar concept that will live in the lobby of every TRYP by Wyndham hotel. It is not your typical hotel restaurant; in fact, it is not a hotel restaurant, period! Each will be marketed as a free-standing Gastro Bar that offers a solid bar program of handcrafted cocktails, beers and wine, including organic choices, and a menu of Spanish tapas, international tapas and iconic dishes from the areas where the hotel is located but presented tapas-style. We have to ensure that it is unique and that it exudes that Mediterranean lifestyle and DNA without being too obvious. We do not have to use terracotta or wrought iron to make it feel Mediterranean; rather it is all in the attitude and friendliness of the staff and in the Gastro Bar created for each TRYP by Wyndham hotel.


NPB: There are TRYP hotels in large international cities like Barcelona, Madrid, Paris, Buenos Aires, Berlin and Sao Paulo. Are there any consistent menu items across all locations or does the menu change in each city to cater to that culture?
Salazar: Menu changes according to the location. No cookie-cutter stuff – all original and chef-driven.

NPB: TRYP by Wyndham caters to both business and leisure travelers. How do you meet the foodservice needs of both groups?
Salazar: We do it by simply offering them a cool, local hangout that just happens to be in the lobby of the hotel – again, the emphasis being that the Gastro Bar is far removed from that typical stereotype of the typical hotel restaurant. That is what grabs guests and locals to hang out there instead of going someplace else.

NPB: As you said, The Gastro Bar at 35th at the new TRYP by Wyndham hotel in New York City focuses on Mediterranean flavors. Tell us about the menu. Are there several pork dishes?
Salazar: The menu at The Gastro Bar at 35th consists of tapas from various areas of the world but with a good backbone of Spanish tapas, both traditional and with a modern twist. We will offer pork products mostly in the form of cured hams and other charcuterie items, some imported and some artisanal product made in the USA. The local product is getting better and better every year.

Being that TRYP has that Mediterranean essence, we will serve a traditional European breakfast that will include charcuterie and cheeses for breakfast.


 
NPB: As a hotel, you have to offer guests meals at all dayparts. How do you keep your customers happy throughout the day? How does your menu change?
Salazar: Breakfast is a completely separate component and the breakfast area “disappears” from view after 11 am, when breakfast service ends. We made very sure in our design of the Gastro Bar that the breakfast area effectively transforms into a functioning part of the Gastro Bar after breakfast ends. This is very important to maintain the ambiance in the Gastro Bar – the kiss of death for many hotel restaurants is exactly that – a breakfast area within the restaurant that never goes away, it just transforms into this black, empty corner filled with empty chafing dishes and half melted ice bins that just sit there till the next day.

NPB: Special events and catering are also important to a hotel’s bottom line. What’s unique about TRYP’s catering menu?
Salazar: Our Catering menus follow the concept of the Gastro Bar in that all menus are flexible and artistically presented in a way that represents that social dining atmosphere I discussed earlier.

NPB: How is Wyndham Hotel Group a trendsetter for hotel and resort foodservice?
Salazar: I think the fact that we are a worldwide company allows us to be in tune with the latest trends and we are quick to implement them. Our service culture is also strong and I feel that is a big differentiator.

NPB: Is pork a profitable protein for you?
Salazar: Absolutely. And now with so many new cuts, it is more versatile than ever – Pork Osso Buco, for instance, is a great seller. And then there are the bacon and pork sausages used for breakfast. I just do not see a menu at a hotel without this tasty protein.

Chef Feature

  • Chef Robert Danhi
  • Chef Robert Danhi travels the world to discover the must-taste dishes of international cuisines.
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Robert Danhi wears many hats: chef, teacher, author, world-traveler. With a culinary career spanning 25 years, from dishwasher to founder of Chef Danhi & Co. and Mortar & Press, he crosses the globe looking for must-taste international cuisine. A particular fan of Southeast Asian cooking, he’s written two cookbooks on food from the area. His James Beard Award-nominated cookbook, Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore also won Gourmand’s Best Asian Cookbook in the USA in 2009. And recently, he released Easy Thai Cooking—75 Family-Style Dishes You Can Prepare at Home in Minutes.

We caught up with Robert to talk about his companies; his take on global cuisines, and of course, his love of pork.
 
 
 
 
 
NPB: What made you decide to become a chef?  
Chef: When I was 15 years old I was growing up in Southern California and my older brother, Dave Danhi, was already working as a cook at the local Charthouse. (Now many of you know him from his most current adventure, the famed Grilled Cheese Trucks). So, he hooked me up and got me a job washing dishes and weeks later I moved up to prep work. This 2-year job in the exciting food business got me hooked. I quickly moved up the ranks and became a Sous Chef by 19, meeting some CIA graduates along the way I realized formal education was my path and this set the foundation of the last 20 years as a culinary professional.

NPB: You are the founder of Chef Danhi & Co. and Mortar & Press. Tell us about these two endeavors.
Chef: Chef Danhi & Co, is a culmination of my career, I began in restaurants, moved into culinary education, then was recruited to be an R&D chef. Attracted by the freedom of owning my own business and helping my peers achieve their goals, the company wholesomely grew over the past 6 years to become a full service consultancy, specializing in retail product and menu R&D, sales and marketing support, and educational/training programs for food manufacturers, restaurants, educational organizations and professional associations.

Mortar & Press was formed when I wanted to share two decades of research in the cuisines of Southeast Asia. The publishing industry was and still is in a world of hurt, hence trying to engage a publisher to produce a full color- 400 plus page book with hundreds of photos was not very feasible. I decided to take full control and publish the book myself and hence the creation of my multi-media company that conceptualizes and produces Asian content.

NPB: You’ve been teaching the culinary arts for almost twenty years – what do you love about teaching? Do you have a favorite class/technique to teach?
Chef: That moment I witness someone smile as they first taste something they are proud to have cooked is a magical moment. Being a cook is one of the noblest causes I know, nourishing someone’s body, mind and soul is an honor. Education is about change, we as individuals evolve in life and being part of that is special. Teaching about the culinary cultures of Southeast Asia is what I like to do most; demystifying these dynamic foodways is my life’s mission.

NPB: What is your favorite dish to cook with pork?
Chef: Favorite dish with pork? … That’s like asking me to choose a favorite country…each recipe has its own unique character, how about this, my favorite cut of pork is the pork shoulder. Its intramuscular fat makes it such a versatile cut I am constantly experimenting with it in my personal and professional lives. A pressure cooker and a pork shoulder make good allies; in 20 minutes you can achieve a tender stew of pork shoulder. I also love to slowly roast the pork shoulder in the oven or smoker at 220 F or so for about 5-6 hours until it’s tender and crispy on the edges.

NPB: You are frequently on the road, learning about and eating global cuisines. Do you have any must-see restaurants or must-taste pork dishes you’ve discovered during your adventures?
 
Chef: The latest discovery was the Salted Egg Pork Ribs at Melbeen Seafood on Ang Mio Kioarea of Singapore. Salted duck egg yolks are fried with curry leaves then fried marinated pork ribs are tossed in there – the grainy yolk coating is bizarrely addictive, especially with an ice cold beer!

Closer to home, literally, is my brother’s Cheese Mac-n-Rib Grilled Cheese sandwich that can be found at all three of his trucks cruisin’ the streets of Los Angeles. He smokes a pork shoulder, pulls the meat, tosses it with caramelized onions and layers it on bread with cheddar cheese, mac and cheese and grills it to a golden crisp…YUM!

NPB: You are noted for your love of Southeast Asian cuisine and flavors. How did you fall in love with this cuisine?
Chef: My Malaysia born wife brought me to the region 22 years ago, I fell in love with these food-obsessed cultures immediately. The constant availability of real street food in Vietnam, Thailand and Malaysia was so exciting as I was welcomed into their culture to share the sounds, smells and tastes of their daily sustenance. Every economic level of society cares about food, not just who we call “foodies” – great attention and time is spent sharing food experiences and hence building a strong sense of community.

NPB: Pork is a prevalent protein in Southeast Asian cooking. What are some traditional Southeast Asian flavors and ingredients that pair well with pork?
Chef: Soy sauce, sweet spices and pork are a magical combination around the region-each country seems to have a few recipes that illustrate this harmony.

Lime juice, chilies, garlic and lemon grass create a foundational dressing for pork salads like Laarb Moo of Northern Thailand.

Coriander root, cumin and green chili enrich green curry paste.

NPB: Your cookbook Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore was a finalist for a James Beard award and was named “Best Asian Cookbook of the USA” in 2009 by Gourmand. How do traditional pork preparations differ from country to country? How are they similar?
Chef: Each country has such a diverse cuisine that I would not say they each use it differently, within each cuisine they use pork in so many ways.

NPB: You are about to release another cookbook, Easy Thai Cooking—75 Family-Style Dishes You Can Prepare at Home in Minutes. Can you tell us about any recipes including pork?
Chef: Any recipes? (Laughing out loud) There are so many recipes; actually a majority of the recipes have pork. It’s winter and hence I like the slow cooked soupy dishes, the Five Spice Slow Cooked Pork is one that can simmer slowly and fill your kitchen with the sweet aromas of ginger, cinnamon and pork. Another one of my favorites is the Green Curry Pork with Eggplant – which only takes 20 minutes to make.

NPB: When you travel you go to restaurants but it seems that your real focus is on street and home cooking. What excites you about these foods and preparations? What can a restaurant chef learn from them?
Chef: Yes, it is true, the past 20 years when traveling in Asia I have focused on the cooking of the streets and homes, I feel closer to the culture when I am eating with the people, hanging out in their homes, feeling the multi-sensorial experience of the streets. I find that restaurant chefs have the ability to “scale up,” to take ideas and translate them into their world and hence, going to the source. However, just in the past few years I have been trying to eat in more restaurants to see how the locals have interpreted the local cuisine into a full-service foodservice environment. I have realized that it’s not all or none – balance, eating everywhere yields the most comprehensive representation and learning experience.

NPB: What are a few countries you have not visited, but whose cuisines you want to sample?
Chef: I am anxious to try Laos and Myanmar – the two least familiar Southeast Asian cuisines to me. I am especially interested in Laos, being sandwiched between Thailand and Vietnam there is much to learn comparing these cultures – just as I saw in Cambodia, geography plays such a huge part in formulating what they eat.

NPB: What are some interesting trends that you are seeing in global cuisine?
Chef: Due to the availability of ingredients I think we are able to re-create more and more authentic food and beverages. I think that beverages of these regions is relatively untapped – yes, using ingredients in cocktails is one thing – yet I feel we have a long way to go in the teas, coffees, and other soft drinks. Same goes for the sweet foods – so much to discover and share!

NPB: When you go out to eat in the U.S., what cuisines are at the top of your list? What kind of restaurants do you like to try?
Chef: I have to admit it, when I eat out 90% of the time is Asian and usually less expensive restaurants – so often disappointed in fine dining meals – frankly I feel the value equation is often off. That is why I am so happy to see the growing trend of serious cooks and chefs opening more casual eateries!

NPB: What would your last pork meal be, and who would prepare it?
Chef: Crispy Roasted Pork Belly Bites made by Mrs Quy in Hue, Vietnam. Her crackling bites of belly wrapped up in mustard leaves with cucumbers, basil, and a dip in chili salt are themselves worth the plane ride to Vietnam! 

Recipes

  • Crispy Pork Belly
  • Robert Danhi shares a tasty recipe for Packets of Crispy Roasted Pork Belly with Cucumber, Basil, Lime and Chili Salt!
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Packets of Crispy Roasted Pork Belly with Cucumber, Basil, Lime and Chili Salt

ingredients

Roasted Pork

2 teaspoons Chinese rice wine, (Shao Xing)
3 TBL soy sauce
1 TBL oyster sauce
2 teaspoons sesame seeds
1 teaspoon five-spice powder
2 teaspoons black pepper
1 stalk lemongrass, trimmed and minced
5 cloves garlic , roughly chopped
2 POUNDS PORK BELLY, SKIN-ON, BONELESS
1 TBL vegetable oil

Accompaniments

1 to 2 bunches Choy sum, yu choy or other slightly bitter greens (spinach is fine in a pinch), about 30 to 60 leaves
1 small cucumber, Kirby variety preferred, sliced into 1/8-inch (0.3 cm.) thick rounds
8 to 12 sprigs Vietnamese coriander, (rau ram) or a mixture of mint and cilantro
8 to 12 sprigs Asian basil
6 cloves garlic , sliced, about 1/18 inch (0.3 cm.) thick
2 TBL green peppercorns, fresh or brined, (drain and rinse if brined)
2 to 3 medium limes, cut into Southeast Asian style wedges
2 TBL Vietnamese Chili-Salt

Chili Salt

1-2 Thai bird chilies, preferably red, minced
2 TBL kosher salt

Preparation

Cooking Directions

Roasted Pork:
  1. Marinate the Pork: (4 hours or day ahead marinade). Score skin then rub pork skin with wine (skin side only!). Whisk together the soy sauce, oyster sauce, kosher salt, sesame seeds, five spice, black pepper, lemongrass, and garlic; rub over entire surface of the pork, lightly on the skin side. Transfer to a container, skin side up (so skin does not sit in marinade), and marinate in the refrigerator for minimum of 4 hours or overnight.
  2. Roast the Pork:
    • To Roast in Oven: Preheat oven to 325°F (163°C) with middle rack in place; place pork on roasting pan or large sauté pan with ovenproof handle. Roast in oven for 1 1/4 hours, until meat is becoming tender, and skin is getting brown and crisp. Turn on broiler and watch carefully rotating pan as needed to get an evenly bubbled surface with a dark brown color, about 10 minutes. Cool to room temperature. Cut into bitesize pieces when everything else is ready.
    • To Roast on a Rotisserie: Thread pork belly onto rack. Set rotisserie to medium temperature. Roast, 1 1/2 hours, or until pork belly is tender, and skin is deep brown and crisp. Cool to room temperature. Cut into bite-size pieces.
 
Accompaniments  
  1. Arrange choy sum leaves, cucumber slices, herb sprigs, garlic cloves and lime wedges on a large platter. Fill a small bowl with peppercorns and place on platter. 
  2. Add 1/2 tsp sugar and 1 tsp water to the 2 TBL of chili salt. Fill small bowls (one per person) with a 1 tsp of this mixture.
 
Chili Salt  
  1. Combine in mortar and pestle or spice grinder combine salt and chilies and grind until a red powder is created.
    Makes 2 TBL

Serving Suggestions

TO ASSEMBLE THE WRAPS:
  1. Place leaf in the palm of one hand. Top with one piece of pork, a squeeze of lime, slice of cucumber, and a sprig of each herb. Roll up leaf.
  2. Dip edge of wrap into chili-salt and eat entire packet in one bite.
  3. Nibble on peppercorns and raw garlic slices as desired.
  • Green Curry Pork
  • This tasty Green Curry Pork with Eggplant is one of Chef Robert Danhi's favorite dishes.
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Green Curry Pork with Eggplant

  • Hands On Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

ingredients

1 2/3 cups coconut milk, (divided use)
2 oz wt green curry paste
1 cup chicken, pork or vegetable stock/broth
2 tablespoons Thai palm sugar, OR light brown sugar
1 teaspoon fish sauce
1 POUND PORK, (SHOULDER, LEG, OR OTHER CUT), SLICED INTO THIN BITE-SIZED PIECES
2 stalks lemongrass, tender inner part of bottom third only, bruised
6 kaffir lime leaves, (substitute 1 teaspoon finely grated lime zest)
2 cups eggplant, sliced (Japanese, Chinese or Thai)
2 oz coriander, leaves (cilantro), coarsely chopped

Preparation

Cooking Directions

  1. Heat ½ cup of the coconut milk in a small saucepan over medium-high heat. Cook, stirring constantly, until it reduces by about half and thickens considerably (about 5 minutes). Mix in the curry paste and cook for an additional minute.
  2. Pour in the remaining coconut milk, stock, sugar, fish sauce, pork, lemongrass, and kaffir lime leaves, then stir in the eggplant and bring to a boil. Lower the heat to simmer for 3–5 minutes until the pork and eggplant is cooked. Taste the sauce and adjust seasoning with fish sauce, salt and/ or sugar.
  3. Remove from the heat, transfer to a serving bowl and garnish with the coriander leaves
Serves 4–6

Serving Suggestions

This is one of the spicier curry pastes you’ll find, so get ready for the sweet heat of Thai flavors! Silky eggplant pieces and slivers of tender pork are traditional partners in the Thai kitchen. As with all of the coconut curries in this book, I like to add the whole kaffir lime leaves (or zest) and lemongrass to fortify the pre-made curry paste; if you don’t have them go ahead and make the curry and you’ll still end up with delicious results.
  • Five Spice Pork
  • Try Robert Danhi's flavorful new twist on Slow-cooked Pork.
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Five Spice Slow-cooked Pork

  • Hands On Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes

ingredients

3 POUND PORK HOCK, LEG OR SHOULDER, CUT INTO 3 OR 4 LARGE PIECES
6 cups pork stock, chicken or vegetable stock
6 tablespoons sweet soy sauce
2 fl oz oyster sauce
3 tablespoons fish sauce
2 oz wt coriander, stems (cilantro stems), chopped
6 cloves garlic , smashed
1 teaspoon five-spice powder
3-inch piece ginger, smashed
1/4 teaspoon white pepper

Preparation

Cooking Directions

  1. Cover the pork with the stock, soy sauce, oyster sauce, fish sauce, and if necessary, add enough water to cover the pork. Stir in the coriander stems, garlic, five spice powder, ginger, and white pepper.
  2. Bring to a boil then lower the heat to simmer and skim any scum that rises to the surface. Cover and cook on a very low heat (barely a simmer) for 3–4 hours or until pork is very tender. If using a pressure cooker bring up to pressure and cook for 15 minutes
  3. Taste the broth and adjust seasoning with soy sauce and sugar. Serve with bowls of jasmine rice and some vegetables for a complete meal.
 Serves 4–6

Serving Suggestions

This is one of the first things I eat when I go to Thailand where large cauldrons of luscious sweet tender pork legs bathing in the star anise spiked broth are found in local markets and food courts. The hocks (the bottom portion of the leg) and the upper leg are often used with the fatty skin on. The skin is actually the most coveted part of it since after simmer it becomes so soft and succulent. You may opt to use the readily available pork shoulder, also called butt with its marbled meat. To save time, I use a pressure cooker, if I am in no rush I sometimes use a slow cooker.
  • Banh Mi Pork Burger
  • Enjoy this Banh Mi Pork Burger with Sriracha Aioli.
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Banh Mi Pork Burger with Sriracha Aioli

ingredients

Pork Banh Mi Burger

2 POUNDS GROUND PORK
1/2 cup cilantro, chopped
2 TBL garlic , roasted and minced
2 TBL shallots , browned, minced
2 oz wt chile pepper, of choice
1 TBL ginger, fresh, minced
1 TBL fish sauce
2 TBL sambal
1 teaspoon white pepper
1 teaspoon salt

Sriracha Mayonaise

1 cup mayonnaise
1/4 cup Sriracha chili sauce
1 TBL sweetened condensed milk

Pickled Veggie Slaw

6 oz wt carrots, julienne on mandolin
6 oz wt daikon, julienne on mandolin
3 cups water
3 fl oz rice wine vinegar
1 or 2 TBL sugar, granulated, to taste
2 TBL salt
to taste jalapenos, thin slices
as needed cilantro, springs

Preparation

Cooking Directions


Pork Burger:
 
  1. In mixing bowl, combine, cilantro, garlic, shallots, peppers, ginger, fish sauce, sambal, pepper and salt. Mix well to combine
  2. Add pork and gently mix and fold in ingredients
  3. Make approx. 5 each 5-6 oz wt burgers
  4. Grill to 160 f
 
Sriracha Aioli:
 
In mixing bowl, combine all ingredients, mix well to combine
 
 
Pickled Veggie Slaw:
 
  1. In mixing bowl combine carrots and daikon, set aside
  2. In sauce pot, combine water, vinegar, sugar, and salt. Bring to a simmer
  3. Pour the mixture over the carrots and daikon and cool. Strain before serving

 

Serving Suggestions

This pork burger is a version of the Vietnamese sandwich traditionally made with pork pate or braised pork cuts. The bun should be a French style roll
 
 
For Service:
Toasted bun, evenly spread Sriracha aioli on toasted sides of bread, on bottom half of bun place grilled burger.
On top center of burger, top high with pickled veggies, jalapeno slices and cilantro sprigs

Menuing Information

  • Global Pork On Menus
  • Across the country, chefs are turning to pork to add international flair to menus.
  • +
Across the country, chefs are turning to pork to add international flair to menus. As the world’s number one protein, pork plays a major role in cuisines from every corner of the globe. Chefs are menuing Cuban sandwiches next to Croque Monsieur, and you can taste traditional Italian sausage pasta down the street from Japanese pork gyoza. With the influx of global cuisine on the American scene, more restaurants will be exploring the delicious international possibilities of pork.
 

U.S. Chains Make Pork The Star

  • Dunkin' Donuts has teamed up with Hillshire Farm to introduce the new Smokehouse Sausage Breakfast Sandwich, a hearty breakfast sandwich. Available for a limited time at participating Dunkin' Donuts restaurants nationwide, the Smokehouse Sausage Breakfast Sandwich features a warm, toasted English muffin stacked with egg, melted American cheese and juicy, smoked-to-perfection split sausage. (6,900 units, HQ in Canton, Massachusetts)




 
 
 
 
 
 
 
 
 
 
  • 7-Eleven has added The Maple Pancake Sausage Roller to their breakfast offerings. The maple-flavored pancake wrapped around a pork sausage link is being introduced at participating locations for just $1 each. (39,000+ units, HQ in Dallas, Texas)
  • Bob Evans Rolled out a seasonal pork item: Apple Cider-Glazed Stuffed Pork Chops—two seared, center-cut, bone-in pork chops layered with bread-and-celery dressing, topped with an apple-cider glaze and served with a baked sweet potato, steamed broccoli and baked bread. (569 units, HQ in Columbus, Ohio)
  • Red Robin Gourmet Burgers announced the arrival a new LTO, the Jim Beam Bacon Swiss Burger, topped with Applewood-smoked bacon, caramelized bourbon onions and melted Swiss cheese on a garlic-butter toasted brioche bun. (431 units, HQ in Greenwood Village, Colorado)

  • Noodles & Company brought back its Bacon, Mac & Cheeseburger, featuring crumbled oven-baked meatballs, bacon, Cheddar-Jack cheese, housemade breadcrumbs, Roma tomatoes and green onions. (255 units, HQ in Broomfield, Colorado)
  • Subway is offering a Steak, Bacon, Egg and Cheese for breakfast. This mouthwatering masterpiece is piled high with tender, juicy steak, crispy bacon, egg and melted cheese, all fresh toasted on flatbread. (23,850 units, HQ in Milford, Connecticut)
  • Burger King added a BK Chef’s Choice Burger, made with a flame-broiled 5.5 oz. burger patty, a thick slice of American cheese, naturally-smoked thick cut bacon, fresh cut romaine lettuce, red onions and ripe tomatoes, and an original grill sauce on an artisan bun. (7,264 units, HQ in Miami, Florida) 



  • Johnny Rocket’s added a Bacon Patty Melt, made with smoked bacon, grilled onions, American and Cheddar cheese on grilled rye bread. (244 units, HQ in Aliso Viejo, California)
  • SONIC introduced the Bacon Cheddar Toaster Melt Sandwich, which features a beef patty, grilled onions, crispy bacon, Cheddar cheese, pickles and hickory barbecue sauce on Texas toast. (3,558 units, HQ in Oklahoma City, Oklahoma) 

The Cuban Sandwich Is A Growing Force On Menus

  • Bahama Breeze features a Cuban Sandwich made with ham, roast pork, salami, Swiss cheese, with lettuce, tomato, mayonnaise, mustard and pickles, hot-pressed on Cuban bread. (25 units, HQ in Orlando, Florida)
  • Quizno’s added the Pork Cuban, featuring pulled pork, ham, Swiss, pickles, yellow mustard and mayo, all for under 500 calories. (3,103 units, HQ in Denver, Colorado)
  • Atlanta Bread Company added a Cubano Panini, made with Cuban seasoned sliced pork, honey maple ham and Swiss with spicy mustard, mayonnaise and diced pickles. (76 units, HQ in Smyrna, Georgia) 
  • Nature’s Table Café features a Cuban Sandwich made with ham, egg and Swiss on bakery fresh Cuban bread. (75 units, HQ in Orlando, Florida) 

Korean Flavors Inspire Pork Dishes

  • The Continental Midtown offers Korean Pork Tacos with Berkshire Farms pork and Korean barbecue sauce. (1 unit in Philadelphia, Pennsylvania)
  • The Grand Lux Café features Asian Short Rib Tacos, a new appetizer made with corn tortillas filled with grilled marinated kogi-style short rib, house-made Korean kim chi and spicy chili aioli. (13 units, HQ in Calabasas, California)
  • Okada menus Pork Belly with Korean chili sauce, Balsamic vinegar and Asian slaw. (1 unit in Las Vegas, Nevada) 

  • Kimchi Taco Truck features Kimchi Seared Pork Tacos, made with Korean spiced pork tenderloin marinated with red pepper paste. (1 truck located in New York City, New York)


 
 
 
 
 
 

Pork Gets A Caribbean Flair

  • The Lazy Dog features Caribbean Pork Chops, Jamaican jerk seasoned, with roasted pepper & sweet potato hash and a banana mango salsa. (1 unit in Boulder, Colorado) 
  • Pollo Tropical features Caribbean Ribs, a half-rack of grilled pork ribs is basted in a tropical barbecue sauce. (96 units, HQ in Miami, Florida)
  • Lou’s Subs offers a Caribbean Pork Sandwich: Tender sliced pork and sweet glazed apple slices over coleslaw on a toasted roll with a side of sweet potato fries. (1 unit in Bound Brook, New Jersey) 

Menus Are Saying Oui, Oui To Pork

  • Kiki’s French Bistro features pork on both their lunch and dinner menus (1 unit in Chicago, Illinois):
    • Lunch Menu: Roasted Pork Loin Sandwich with Gruyère, avocado and spicy mayonnaise
    • Dinner Menu: Roasted Pork Tenderloin with polenta, braised red cabbage, green beans, carrots and turnips in a calvados cream sauce 
  • Eiffel Tower Restaurant features a French BLT Club with crispy bacon, avocado, lettuce and tomato. (1 unit in Las Vegas, Nevada)
  • Au Bon Pain introduced its new Grilled Chicken Avocado Sandwich featuring all-natural chicken, sliced avocado and Applewood-smoked bacon on a toasted baguette. (180 units, HQ in Boston, Massachusetts)
  • Blackbird features Croque Monsieur with house-cured ham, Swiss, red onion, mornay sauce and pommes frites. (1 unit in Chicago, Illinois)
     

 

 
 
 
 
 
 
 

Pork Is A Must-Have On Italian Menus

  • Carrabba's Italian Grill recently added Prosciutto Wrapped Pork Tenderloin: three pork tenderloin medallions wrapped with prosciutto, wood-grilled and topped with an apple and fig infused port wine sauce. (233 units, HQ in Tampa, Florida) 




  • The Pasta House Company features Pork Chops Milanese, Sicilian style breaded and grilled served with broccoli and pasta. (23 units, HQ in St. Louis, Missouri)
  • The Spaghetti Warehouse menus Italian Sausage Peppers & Onions made with sweet Italian pork sausage with fresh sautéed bell peppers and onions in garlic butter, served over penne pasta in traditional or spicy marinara. (17 units, HQ in Irving, Texas) 
  • Strings Italian Café features Braised Pork Osso Bucco served in a zesty broth with carrots, zucchini, cabbage, onions, celery and potatoes. (25 units, HQ in Gold River, California) 

Pork Spices Up Japanese Foods

  • Sushi Samba is offering a seasonal Berkshire Pork Gyoza made with kabocha pumpkin puree and su-shoyu dipping sauce. (Only available at the Sushi Samba in Las Vegas, Nevada)

 
 
 
 
 
 
 
  • Shinju Sushi features a deep-fried scallop and bacon on bed of sushi rice topped with eel sauce. (1 unit in Chicago, Illinois) 
  • Kushi Sushi features both Pork Belly and Bacon and Asparagus as a skewer option paired with rice. (1 unit in Washington, DC) 
  • Pubbelly Sushi offers pork belly with orange peel and tobanjan. (1 unit, Miami Beach, Florida) 

 

Asian Foods Get Creative With Pork

  • Big Bowl Asian Kitchen features Shrimp and Tea Smoked Pork with shrimp, house smoked pork, bamboo, Shiitake and Rice Wine. (8 units in Illinois, Minnesota and Washington, DC) 
  • Pho Hoa offers Bun Thit Nuong, made with charbroiled pork with rice vermicelli, served with lettuce, cucumbers, mint, ground peanuts and fish sauce. (22 US units, HQ in San Jose, California) 
  • China Grill is featuring Spiced Crispy Pork Belly with avocado salad, watermelon salad and sweet chili sauce as an appetizer. (6 units, HQ in Miami, Florida) 
  • Genghis Grill introduced Gourmet Asian Meatballs available for a limited time. The pork and chicken meatballs are flavored with garlic, ginger and lemongrass. (58 units, HQ in Dallas, Texas) 
  • PF Chang’s features Pork Wontons, served crispy with a sweet and sour sauce. (203 units, HQ in Scottsdale, Arizona)
  • Pei Wei offers Pork Egg Rolls, made with pork, Napa cabbage, black mushrooms, carrots and scallions, all rolled in crispy egg roll wrappers. (168 units, HQ in Scottsdale, Arizona) 

What's Happening

  • IFEC
  • The National Pork Board attended this year's International Foodservice Editorial Council (IFEC) in Washington, DC. Check out a recap and images here!
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Print Article
The National Pork Board attended the annual International Foodservice Editorial Council (IFEC) Conference in Washington, DC, November 7-10, 2011. The conference presented an opportunity to meet with foodservice media editors, discuss food policy, network with other industry professionals and learn about food trends from some of the Capital’s best chefs.

The conference was highlighted by a keynote speech by Sam Kass, White House Assistant Chef and Senior Policy Advisor, Healthy Food Initiatives. Mr. Kass spoke about the obesity epidemic in the United States and how the foodservice industry can positively influence the health of the country.

The Chef Showcase featured dishes by David Guas of Bayou Bakery, Mike Isabella of Graffiato, Michel Richard of Citronelle and Pork Celebrated Chef Alum Tracy O'Grady of Willow, amongst others. Another highlight was Wednesday’s food tour to The National Archives acclaimed exhibit, “What’s Cooking, Uncle Sam? The Government’s Effect on the American Diet” and a stop at the corresponding pop-up restaurant America Eats by Jose Andres. 
 
  
  
  • 2011 Wrap Up
  • Stay tuned for exciting upcoming National Pork Board Foodservice updates in 2012!
  • +
Print Article
2011 has been a great year for the National Pork Board’s foodservice team – we’ve launched a new website, new advertising and a new newsletter. We’ve also been to a lot of great events. We’ve enjoyed seeing you all along the way and look forward to seeing you in 2012! Happy Holidays!