{"id":4900,"date":"2019-01-02T17:29:00","date_gmt":"2019-01-02T23:29:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/popularity-pork\/"},"modified":"2023-02-01T14:21:52","modified_gmt":"2023-02-01T20:21:52","slug":"popularity-pork","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/popularity-pork\/","title":{"rendered":"The Popularity of Pork\u00a0"},"content":{"rendered":"<p>Pork has remained extremely popular on menus, something that was absolutely proven out during Gordon Food Service\u2019s <a href=\"https:\/\/gfs.com\/es-us\/ideas\/hitting-streets\/\">most recent external research<\/a>, where we visited more than 100 restaurants and tasted more than 1,100 dishes in New York, Chicago and Los Angeles. Prized for its ability to take on so many different flavors, its economical price point and its popular flavor, pork is the go-to ingredient for chefs, who are using it in a number of creative, trend-forward applications. We\u2019ve pinpointed five menu-ready opportunities that star the always popular protein\u2014pork. Creativity in approach is an underlying theme tying these five <a href=\"https:\/\/gfs.com\/es-us\/ideas\/recipe\/pork-schnitzel-frisee-salad\/\">pork-centric<\/a> opportunities together, showcasing yet again the demand for exciting, memorable fare on menus today.&nbsp;<\/p>\n<h3>1. Pork Belly<\/h3>\n<p>Pork belly continues to gain traction on menus, which makes sense as it\u2019s one of those ingredients that chefs can rely on to create something highly craveable, thanks to the indulgent factor of the cut. Whether you sous vide or braise it, it\u2019s delicious when it\u2019s sliced and crisped up. We\u2019re also seeing it balance out \u201chealthier\u201d dishes like salads, lending a bit of decadence to a typically leaner profile.<\/p>\n<p><strong>Menu examples<\/strong><\/p>\n<ul>\n<li>Quinoa Chaufa: Pork belly, brown rice, plantains, king oyster mushroom, Onsen egg, smoked oshinko (Japanese pickle)\u2014Sen Sakana, New York<\/li>\n<li>Pork Belly Nuggets: Kimchi, blueberry balsamic glaze, pickled watermelon\u2014Sweet Chick, Los Angeles<\/li>\n<li>Panzanella: Pork belly, tomato, flatbread, eggplant a\u00efoli, cucumber, gooseberry, herbs, za\u2019atar\u2014Eden, Chicago<\/li>\n<\/ul>\n<h3>2. Braised Pork<\/h3>\n<p>Braised pork dishes serve up the sweet spot for chefs because they\u2019re economical and versatile. We saw many examples on our trends tour, where chefs are featuring braised pork in really interesting, craveable applications that bring out the tender, savory, rich side of this protein.&nbsp;<\/p>\n<p><strong>Menu examples<\/strong><\/p>\n<ul>\n<li>Pork N\u2019 Brussels: Braised with pork shoulder, roasted Brussels sprouts, wheat berries, bacon, mushrooms, ginger, chili and lime\u2014Made Nice, New York<\/li>\n<li>Pork-Stuffed Blini: Braised pork, cremini mushrooms, Swiss cheese, beet-horseradish a\u00efoli and parsley\u2014Teremok, New York<\/li>\n<li>Torn Potato Poutine: Guajillo pork\u2014MV Grab &amp; Go, Los Angeles<\/li>\n<li>Pork Osso Buco: Hominy, chile guajillo, toasted pumpkin seed\u2014Mar Vista, Los Angeles<\/li>\n<li>Pork Rib Carnitas: Japanese eggplant, salsa verde, Cotija\u2014Quiote, Chicago<\/li>\n<li>Slow Roasted Pork B\u00e4co: Cotija cheese, green peppercorn mustard, dill pickles\u2014Bacoshop, Los Angeles<\/li>\n<\/ul>\n<h3>3. Ground Pork<\/h3>\n<p>There\u2019s so much flavor-forward potential in using ground pork in menu applications, particularly in the burger category, which we all know welcomes global mashups and other big flavor moves. Ground pork brings huge flavor to a burger, and, as we saw in our research, fits really well into a number of modern American takes. We all spotted an emerging opportunity here, with pork-based sausages, particularly in Asian-based flavors.<\/p>\n<p><strong>Menu examples<\/strong><br \/>The Loco Moco Hot Dog: Pork sausage, Hayashi beef gravy, mushroom, egg, pickled ginger, furikake\u2014Sumo Dog, Los Angeles<\/p>\n<p>Larb Burger: Thai-style pork larb patty, mint mayo, fried scallions, fresh mint salad, toasted housemade bun\u2014Chimney Coffee House, Los Angeles<\/p>\n<h3>4. Pork Chops<\/h3>\n<p>The <a href=\"https:\/\/gfs.com\/es-us\/ideas\/recipe\/bourbon-brined-pork-tenderloin\/\">pork chop<\/a>, that classic menu standby, is getting a menu makeover in a lot of forward-thinking restaurants. Chefs are changing things up in presentation, standing up thick-cut chops in their whole state or cutting it in half and charring the bone to great effect, as seen at Chicago\u2019s Split Rail.<\/p>\n<p><strong>Menu examples<\/strong><\/p>\n<ul>\n<li>Thin-Cut Pork Chops: Coleman\u2019s Hot Spicy Mustard, Concord grapes, herb salad, peanuts\u2014El Che Bar, Chicago<\/li>\n<li>Pork Tenderloin &amp; Belly: Sunchokes, peaches and feta\u2014 Somerset, Chicago<\/li>\n<li>Chicken Fried Buttermilk Pork Chop: Wilted kale, radicchio, gigantes, feta, dates, pumpkin seed pesto\u2014Motel Morris, New York<\/li>\n<li>16 oz. Niman Ranch Pork Chop: Salsa verde\u2014Cannibal Liquor House, New York<\/li>\n<\/ul>\n<h3>5. Pulled Bacon<\/h3>\n<p>We saw this at The Wayland in New York a few years back and couldn\u2019t get over the unbelievably craveable, spoon-tender, versatile, full-flavored result of <a href=\"https:\/\/gfs.com\/es-us\/ideas\/six-degrees-bacon-trends\/\">pulled bacon<\/a>. We can\u2019t overemphasize the opportunity\u2014it offers a lot of flavor potential for menu innovation. Pulled bacon sees whole-slab bacon marinated in a liquid like apple cider and bourbon, braised like a pot roast, cut into small cubes and pulled. From there, the options are endless\u2014from tacos and sandwiches to egg rolls and more.<\/p>\n<p><strong>Menu examples<\/strong><\/p>\n<ul>\n<li>Pulled Bacon Taco: Beets, radishes, cucumbers, cilantro sour cream, greens, lime vinaigrette<\/li>\n<li>Pulled Bacon Naanwich: Mushrooms, leeks, red bell peppers, horseradish spread<\/li>\n<li>Pulled Bacon Biscuit: Tomato jam, Brie, bread and butter pickles, arugula, cr\u00e8me de Brie<\/li>\n<li>Mushroom and Swiss Pulled Bacon Egg Roll: Cabbage, leeks, bell peppers, cremini mushrooms, horseradish mayonnaise<br \/>\t&nbsp;<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>With a variety of cuts and presentations, pork is always in style with many new menu possibilities.<\/p>","protected":false},"author":19,"featured_media":4901,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>The Popularity of Pork\u00a0<\/title>\n<meta name=\"description\" content=\"Pork has remained extremely popular on menus, prized for its ability to take on so many different flavors, its economical price point and its popular flavor. 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