Ten professional chefs participated in the EU Pork cooking competition in Hangzhou, the second qualifying round in the annual competition organised by From Farm to Fork Campaign.
After one hour of busy cooking time, the three professional judges tasted the 10 dishes and evaluated the participant’s cooking skills, presentation of the dish, and taste of their creations.
Competition participants and audience alike learned more about the key characteristics of EU pork, including safety, quality, animal welfare and sustainability, and explored different cooking techniques that adapt well to the wide variety of cuts available in the market.
Spanish and Portuguese belly, ribs, loin and collar were used in different ways to create delicious dishes that delighted the judges, who had a tough time deciding on the two participants who would quality for the final.
After careful consideration, Chef Hong Yang was declared the winner of the Chinese style cuisine and Chef Jin Chao of the Western style. Their dishes were Artistic conception of a chestnut with Spanish pork loin and slow-roasted Spanish pork ribs with homemade cherry sauce and berries, respectively.
