How to supply and how to use Quality Standard Pork
How to supply and
how to use Quality
Pork Stir-fry with Chilli and Lime
Look at the back for
Suitable cuts: Pork loin, leg steak or fillet
Serves: 10 • Cooking Time: 15 mins
1.5kg Lean pork loin or leg steaks or fillet
30g Garlic, crushed
500g Radishes, sliced
800g Pak choi, sliced roughly
Sweet chilli sauce
1 Cut the pork loin or leg steaks or fillet into thin strips or medallion slices and dry fry in a
hot wok for 3-4 minutes until browned.
2 Add the garlic, radishes, pak choi and bean sprouts and cook for a further 2-3 minutes.
3 Mix together the soy sauce, sweet chilli sauce and lime juice. Add to the wok and cook
for a further minute, then sprinkle over the coriander.
Serving Suggestion: Serve with rice or noodles and extra vegetables.
Pork is such a
to use in cooking
Chinese cuisine has
shown the world
how it should be
cooked by blending
This booklet is a celebration of
good quality pork and how the
caterer in the Chinese
restaurant market can take
advantage of the variety of
dishes pork has to offer.
The booklet also aims to show
how the use of the Quality
Standard Mark can build up
consumer confidence in your
Pork is the world’s favourite
meat and in comparison to
chicken, beef or lamb is much
cheaper. This means as a caterer
you can generate more profit
from pork when sold at the
Pork is generally under-used in
catering, but in the Chinese
sector that’s not the case. The
Chinese sector has again shown
the way for the rest of the
catering world to follow.
Did you know that 82% of all
households in the United
Kingdom buy pork!
A message to
You probably already supply
Quality Standard Pork. Why not
use the Quality Standard Mark for
Pork on more products to add
value and assurance to your
customers and business.
Contact: Richard Fagan
Foodservice Development Manager
British Pig Executive, Winterhill House
Snowdon Drive, Milton Keynes, MK6 1AX
email: [email protected]
tel: 01908 844114
Chinese Pork with Crispy Noodles
Suitable Cuts: Pork fillet • Temperature: Gas Mark 4-5, 180°C, 350°F • Serves: 10
2.25kg Lean pork fillet
Red onion, peeled and cut into wedges
Red pepper, cut into strips
Baby sweetcorn, cut in half
Carrot, sliced thin
300mls Plum sauce
150mls Sweet chilli sauce
100mls Soy sauce
Sugar snap peas
1 Into a roasting tin place the red onion, pepper, baby sweetcorn and carrot.
Drizzle over the oil and mix together.
2 Place the pork fillet on top. Mix together the plum sauce, sweet chilli sauce and
soy sauce and drizzle over the pork fillet.
3 Cook in a preheated oven for 25-30 minutes. During the last 10-15 minutes of
cooking add the sugar snap peas, mix through the vegetables and cook for
Serving Suggestion: Serve the pork fillet cut into slices with the roasted vegetables
and crispy rice noodles, or boiled egg noodles.
Pork is a reliable
Crispy Belly Pork
This is a method of cooking the pork so it is
succulent and flakes off with a fork.
1 Use boneless rind-on belly pork. Steam cook
for 3 hours around 80˚C with any seasoning
you wish to use. Cool down in its own liquid
2 Remove belly from the tray when needed and
cut the pork into roughly 250g blocks.
3 Pat them dry and place into a deep fat fryer
set at 200˚C. Fry the pork until it is crispy and
Serving Suggestion: Once cooked serve as for duck
with traditional pancakes and hoi sin sauce, spring
onions and cucumber.
Protein which is needed for
the maintenance of body
tissues such as muscles,
skin, heart and lungs.
Vitamin B12 needed for the
formation of red blood cells.
Vitamin D which is essential
for the absorption of calcium
necessary for the formation
and maintenance of strong
Thiamin, also known as
vitamin B1, is needed for
energy metabolism in the
Iron which is needed for the
formation of haemoglobin.
This gives blood its red
colour and is responsible for
transporting oxygen from the
lungs to every cell in the
Zinc which is vital in the
healing of wounds. Zinc also
helps to strengthen the
immune system and thus
helps to fight infection.
Lean pork is only 4% fat and
over half the fat is in the
beneficial unsaturated form
predominant in the
Slow-Braised Belly Pork with Garlic and Ginger
2.7kg Belly pork
250mls Dry sherry
Fresh ginger root,
cut into 15 + thin slices
Dried chilli flakes
475mls Soy sauce
125mls Balsamic vinegar
Chocolate & Chilli glaze
Melted bitter chocolate
125mls Clear honey
Chillies, deseeded and finely chopped
150g Spring onions, thinly sliced
15g Red chilli, deseeded and cut into strips
10g Coriander, into sprigs
30g Fresh ginger root, cut into
15 + thin slices
1 Bring the water to the boil in a deep tray and add the pork. When it
comes back to the boil skim the surface.
2 Add the sherry, simmer for 30 minutes and then add the ginger, chilli
flakes, soy sauce, redcurrant jelly, balsamic vinegar, star anise and
3 Cover and cook slowly for 2-3 hours, carefully turning the meat several
times throughout cooking. Add the garlic after 1 hour.
4 When cooked remove the meat from the stock along with the ginger and
garlic. Reduce the stock to a syrupy consistency.
5 Baste the cooked meat well with the chocolate and chilli glaze and either
grill or pan fry the pork for a minute or two.
6 Alternatively, simply slice the cooked pork and char-grill it, which gives it
a compelling crispness.
7 Serve with spring onions, chilli and coriander.
Chinese Sticky Ribs
2.250 kg Lean pork spare ribs
1 Take 2.250 kg lean pork spare ribs, line roasting pan with foil or non-stick mat.
2 Place ribs into pan and cook covered with foil for 15 minutes.
3 Mix together hoisin sauce with 125ml orange juice.
4 Remove top covering of foil from pan and spoon sauce over ribs.
5 Return to the oven for approximately 1 hour or until ribs are sticky and
browned. (Baste a couple of times to make sure they go really sticky!)
The mark represents the huge
investment in welfare
programmes by farmers,
processors and suppliers to
provide a consistent quality
product to consumers and a
high profit potential to caterers.
The scheme not only
provides reassurance of food
safety and animal welfare but
is also backed with external
independent audits covering
farm assurance, transportation,
slaughtering and processing
controls to ensure pork meets
extremely high quality
The Quality Standard for pork
can only be used on product
meeting strict specifications
within the approved scheme.
Its presence can add value to
menus and reassure the
consumer that the pork they
are being served meets the
quality standards they expect.
For more information on pork
uses and information on the
Pork Quality Standard Mark
BPEX foodservice team on
email: [email protected]