Pork industry representatives from the South American country of Chile were in Manila recently to drum up interest and possibly attract more buyers of their pork.
Under the banner of ChilePork, representatives from four Chilean companies, AASA, Agrosuper, Coexca and Maxagro, made the long journey to Manila to meet up with potential distributors recently at the Grand Hyatt Hotel.
“ChilePork was launched with a campaign in Japan in 2007 and another in South Korea in 2008. Today, Chile is consolidated in both countries as a significant pork supplier, the 7th largest in Japan and 5th largest in South Koreak. In 2012, the campaign launched in China where Chile is now the 9th largest supplier,” ChilePork said in a statement.
Chilean companies began exporting to the Philippines in 2021 with the challenge to promote the quality, versatility and flavor of its various cuts. The ChilePork brand was launched in the Philippines in 2022 and to date, Chile has exported more than 3,000 tons and US$12.5 billion of pork to the Philippines.
Studies show that all Chilean pork cuts are an excellence source of protein, with very 100 grams of Chilean pork covering an average of 37 percent of the dietary reference intake. Six of the nine cuts analyzed can be described as “extra lean” or “lean” and low in cholesterol, while all cuts are an excellent source of Vitamin B.
Mark Hagan, Executive Chef of Grand Hyatt Hotel, was challenged by ChilePork to make use of alternative cuts of pork for the food tasting portion of the meeting with possible distributors. He made use of shoulder belly, pork liver and pork flowers, also known as chicharon bulaklak.
“The Chileans made a lot of effort in growing their pigs. Sustainability comes with using the entire animal and you don’t see liver or pork flowers being served a lot. Using all these alternative cuts will make it really sustainable,” Hagan explained.
Hagan prepared Chi-noy Adobo with the pork shoulder, Pork Flower Inasal with the pork flower and Stir Fry Pork Liver with the liver.
“The pork is certainly of high quality and it achieves sustainability, food security and bio-diversity. They put a lot of effort in growing the animal and it has a great meat to fat ratio. It is extremely easy to cook and it tastes absolutely amazing,” he said.
