Over 300 chef students participated in six different masterclasses organised by EU Pork: Excellence from Farm to Fork campaign. The masterclasses, celebrated in Chengdu, Shanghai, Suzhou, Xi’an, Hangzhou and Guangzhou during March and April, included practical classes of Chinese and Western style cuisine, so chef students could learn hands-on how to handle, cut, prepare and season EU pork from Spain and Portugal.
Take a look at the different dishes prepared by the chef students featuring the different EU pork cuts, including loin, ribs, belly and collar. If you want to learn how to cook these EU and Chinese specialties, pay attention to the “recipes” section within our website or follow us on social media.
Stewed EU pork ribs with wine
Twice cooked EU pork belly strips
Stir-fried EU pork collar with cumin
EU pork loin cutlet cordon bleu
EU pork tenderloin chop with prunes
Spaghetti with EU pork collar meatballs
Sweet and sour EU pork spare ribs
Poached pork collar pie with cheese
Dong Po EU pork belly
Poached spicy EU pork loin
Kazhen EU pork collar chop
Hand carved EU cured ham