MANILA, Philippines — Grand Hyatt Manila’s Irish executive chef Mark Hagan showcased the versatility and quality of grass-fed Irish beef and pork in an online cooking class for a select group of chefs, culinary students, and media, including myself.
Bord Bia, the Irish Government Food Board co-funded by the European Union, organized this from The Cellar Kitchen of the Grand Hyatt Manila.
We all joined the Issa Litton-hosted Zoom conference and watched chef Mark prepare two dishes: sous-vide confit pork belly with onion puree and grilled beef strip loin with chili glaze in lettuce wraps. I followed Mark’s instructions and cooked the family dinner through this class.
Bord Bia sent all the ingredients we needed beforehand, which included Irish pork belly and John Stone dry-aged Irish beef. The package came with Irish milk and my favorite Kerrygold butter (they sent unsalted for cooking but buy the salted one, which is better for bread)! I started to sous vide my pork belly the day before.
In 2019, the European Union selected Ireland to implement a co-funded campaign promoting European Pork & Beef in the Philippines.
Ireland is the largest net exporter of beef in the European Union. Dedicated Irish family producers are fully invested in producing the highest quality food in harmony with nature; producing natural and sustainable food is their passion. The Irish products are widely endorsed by over 40 Michelin-starred chefs across the globe because of the meat’s tenderness and rich flavor.
Bord Bia market specialist Jack Hogan said, “We are very pleased with our latest European pork and beef activity in the Philippines, the Chef Masterclass. This hybrid activity demonstrates the high-quality meat that Europe/Ireland offers to the Philippine market. Ireland is one of the largest suppliers of beef to the Philippines. 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.”
Following the first online East Meets West Culinary Competition in 2020, the 2021 competition is due in the second half of 2021. The competition provided an opportunity for chefs and culinary students to showcase their talents to a wide audience during this very difficult period for the food service industry.
I think I did a good job preparing the Irish pork and beef! Check out the finished product on my photos here! If anyone wants the recipe for these dishes, it is posted on my Instagram account.
Irish beef is currently available at a number of high-end restaurants and hotels in Metro Manila. Irish beef is also becoming more available in supermarkets and specialty stores.
For more on the European Pork and Beef Campaign in the Philippines, visit www.europeanporkbeef.com/ph or
EUPorkandBeefPH on Facebook or @europorkbeef_ph on Instagram.
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