The Chilean Meat Exporters Association (ChileCarne) recently held its 3rd ChilePork event at the Grand Hyatt Hotel’s The Peak Restaurant to reaffirm its dedication to providing the highest quality pork meat to the Philippine market. Led by ChileCarne President Juan Carlos Dominguez, the event brought together representatives from ChileCarne members, trading partners, Ambassador of Chile to the Philippines Alvaro Jara, and Consul of Chile in the Philippines Pedro Pizzaro.
Dominguez added that the Philippines is the latest destination market for Chile’s pork export. When Chilean pork gained authorization to enter the Philippines in 2021, Chile has seen significant growth in its pork exports to the country, with an estimated 6,950 metric tons expected to be exported this year. “We hope we can continue to build this growth in the coming years. We at ChilePork are committed to continue to produce under the highest standard of biosecurity, food safety and sustainability.”
In 2023, Chile exported 6,826 metric tons of pork to the Philippines, valued at $9.7 million and making it the twelfth largest pork supplier to the country.
Meanwhile, Chile Ambassador Alvaro Jara expressed gratitude to ChilePork for its efforts to promote Chilean pork in the Philippines and announced that Chile’s Foreign Minister is set to visit the Philippines to finalize terms of references for a potential agreement with the Philippine Government. Jara emphasized the importance of establishing a free-trade agreement between Chile and the Philippines to benefit both Chilean farmers and Filipino consumers.
Why Choose Chilean Pork?
Dominguez explained that Chile’s advantageous location in South America has shielded the country free from pests and diseases that can affect pork production. In addition, pork producers comply with the biosecurity standards set by the Agricultural and Livestock Service (SAG), the health authority of Chile. “Each member company of ChilePork follows a unique production model that involves vertical integration, thus control all processes from feed production up to processing and marketing. This model ensures 100% traceability in our products.”
ChilePork is known for its versatility, delicious taste, and nutritional benefits, as demonstrated in a study conducted by the Chilean pork industry and the Institute of Nutrition and Food Technology (INTA) at the University of Chile. As a protein source, a 100-gram serving of pork can supply an average of 37% of the recommended dietary allowance. Additionally, a serving of any pork cut contains an average of 184 kilocalories (Kcal).
ChilePork is known for its versatility, delicious taste, and nutritional benefits, as demonstrated in a study conducted by the Chilean pork industry and the Institute of Nutrition and Food Technology (INTA) at the University of Chile. As a protein source, a 100-gram serving of pork can supply an average of 37% of the recommended dietary allowance. Additionally, a serving of any pork cut contains an average of 184 kilocalories (Kcal).
The study also examined nine different pork cuts and found that all of them are excellent sources of essential vitamins, while six were described as “extra lean” and low in cholesterol.
Perfect for commercial and home cooking
An intimate cooking demonstration was also held during the event led by Grand Hyatt Hotel’s Executive Sous Chef Mark Zaragoza. Using Chilean pork jowl, he cooked two traditional Filipino dishes – Pâté Tagalog, commonly known as embutido, and Caldereta – to show the meat’s versatility and how it can enhance the flavor of both dishes. (Recipe at http://tastemagazine.ph/pate-tagalog/)
For the Pâté Tagalog, Zaragoza used ground Chilean pork jowl and back fat mixed with white onion, red bell pepper, carrot, raisins, eggs, breadcrumbs, ground black pepper, and salt. The mixture was then molded into a cylindrical shape, wrapped in food plastic wrap, and cooked in a sous vide machine to ensure the meat was not overcooked. The finished product was sliced and plated with calamansi spice gel, an alternative to the ketchup Filipinos typically use as a dip for embutido. (Recipe at http://tastemagazine.ph/chilean-pork-jowl-caldereta/)
Zaragoza mentioned that those who want to cook Pâté Tagalog at home without a sous vide machine can do so traditionally by wrapping it in aluminum foil and steaming it over medium heat for one hour.
Next, he prepared Caldereta using Chile pork jowl, chorizo, onion, garlic, red and green bell pepper, carrot, liver spread, and green olives. While caldereta is usually cooked in the Philippines using goat meat or beef, Zaragoza was confident in the quality of Chile pork for this dish.
“These two dishes are commonly prepared in many provinces in the Philippines during celebrations or festivities, especially caldereta,” he said. “If you choose to use pork, I really suggest Chilean pork jowl for its perfect balance of meat and fat required for this dish.”
Zaragoza praised the consistent quality of Chile pork, noting that even when working at other Grand Hyatt properties, the quality remained unchanged. He emphasized that Chile pork does not have a strong odor, regardless of the cut used, unlike local pork. This consistency is crucial in the culinary industry to ensure that quality is never compromised.
Following the demonstration, Zaragoza and his team at The Peak Restaurant served a delicious lunch of Bistek Tagalog Steamed Rice and Roasted Pork Loin Hamonado – Chilean pork loin marinated with pineapple, orange, and star anise – as the main dish. Attendees were also treated to Ventisquero Queulat wine. (Text & Photos by CARLO S. FELIPE)
