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Friday, March 29, 2024

Happy pigs, stress-free cows

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The numbers do not lie: Filipinos love Irish beef and pork.

Issa Litton and Chef Mark Hagan

“The Philippines is Ireland’s number one destination for our beef exports to Asia, and is our third largest destination for our pork exports to Asia,” said Jack Hogan, market specialist of the Irish government's food board, Bord Bia.

The Irish people themselves are passionate about food, with dedicated family producers fully invested in producing the highest quality food in harmony with nature.

Hogan, who described the pigs as happy and the cows as stress-free, said Irish meat is widely endorsed by over 40 Michelin-starred chefs across the globe primarily because of its tenderness and rich flavor.

These qualities have also made Irish meat the top choice for Filipino chefs who seek to satisfy health and environment conscious consumers while ensuring great taste and texture.

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“Ireland’s trading relationship with the Philippines can be traced back many decades ago. We have developed a very strong long-lasting relationship with our local partners and are fully-focused on growing our exports of quality meats to the market,” Hogan said.

“We look forward to continued growth and providing opportunities for the public to try our quality meat from Ireland,” he added.

Bord Bia recently held an online masterclass with Grand Hyatt Manila’s Executive Chef Mark Hagan to showcase the versatility and excellent quality of natural, grass-fed Irish beef and pork.

Hagan, a silver medalist in the 2016 Culinary Olympics representing Ireland, prepared a confit pork belly and grilled beef striploin during the masterclass.

Recipe for Confit Pork Belly

Pork Belly:

400g of Irish pork belly

3g of rosemary

100g of rock salt

4g of garlic

White Onion Puree:

1kg of white onion

500ml of milk

500ml of cream

25g of butter

Salt

olive oil

Braised Shallots

100g of shallots (peeled)

1 knob of butter

200ml of chicken stock

1 clove of garlic

1 sprig of fresh rosemary

Honey Mustard Sauce

30g of Dijon mustard

30g of Grain Mustard

85g of honey

30g of apple cider vinegar

10ml of soy sauce

salt

pepper

Method:

1. To prepare pork belly, first make a curing salt, add the rosemary, garlic, and rock salt into food processor blend until coarse. Rub the portioned pork belly with curing salt. Line perforated pan with cling film, then transfer the cured pork belly. Let it sit for 6 hours covered in chiller.

Preheat sous vide machine for 75 degrees Celsius. Wash the pork belly, pat dry and vacuum seal. Place in the sous vide machine for 12 hours. Once the pork belly is cooked, remove from the bag, cut into portions and chill until required.

2. To prepare the white onion puree, melt butter in a pan then add the thinly slice white

onions season with a good pinch of a salt. Sauté until translucent. Add cream and milk, cover with cartouche simmer until soft. Drain the liquid into large colander. Transfer into a blender, process until smooth and pass through a fine chinois. Put back the puree into a pot and reduce to consistency.

3. For braised shallots, heat butter in a pan, sauté shallots until soft. Add clove of garlic, chicken stock and sprig of rosemary. Cover with foil and transfer into oven and bake for 8 minutes.

4. To prepare honey mustard sauce, transfer Dijon mustard, grain mustard, apple cider vinegar, soy sauce into a bowl, whisk together until incorporated, transfer into sauce pot, heat the honey mustard sauce and season with salt and pepper.

To serve:

Place the pork belly on each plate and dot the white onion puree alongside. Scatter the braised shallots across the plates and drizzle honey mustard sauce. Serve immediately.

Recipe for Grilled Beef Striploin

Beef Striploin:

200g of Irish beef striploin

butter

salt

pepper

Chili Glaze:

45g of Gochujang paste

225g of white sugar

112ml of mirin

25g of garlic

250ml of water

Lettuce Wrap:

4 leaves of lettuce

20g of thinly sliced red onions

30g of sliced Japanese cucumber

black and white sesame seeds

Method:

1. To make the chili glaze, blend the garlic with water, mirin, Gochujang paste until smooth.

Place the garlic paste in a sauce pot with the sugar. Mix well. Simmer and reduce over a low heat, stirring frequently until thick consistency.

2. Heat a heavy bottomed pan until smoking hot and sear the beef on 1 side for 1 minute. Turn the beef onto the other side and leave for 20 seconds. Add the butter and baste the meat for a further 40 seconds.

Remove the beef from the pan and place in a cooling tray and leave it rest. Cut

To serve:

Fill the lettuce leaves with sliced beef striploin, drizzle chili glaze sauce then garnish with thinly

sliced red onion, cucumber, and black and white sesame seeds.

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