Last November 28, 2024, we were invited to the yearly event of Chile Pork in the Philippines, which took place at the Grand Hyatt Manila, located in Taguig. The special event happened at The Peak restaurant, known to be one of the best hotel restaurants in Manila, situated on the 60th floor of the Grand Hyatt with an astounding overlooking view.
Chile, now named the 5th largest pork exporter in the world, let us in their future plans on how they can expand and aim to share Chile products all over the world. With Chile’s open market trade policy, it made the country one of the world’s top 25 food exporters and a leader in the export of quality food, offering fresh and safe products with high sustainability standards that are promised to be one of the best qualities in the market.
At the event held at the Grand Hyatt Manila, we were able to network with many people in the industry, including Mr. Alvaro Jara, the honorable ambassador of Chile to the Philippines, and Mr. Juan Carlos Dominguez, president of the ChileCarne Association, which represents the Chile Pork brand. The highlight of the event, however, was the cooking demonstration and lunch prepared by the organization. We were able to taste the pork from Chile, advertised as healthy, versatile, and tasty—and it did not disappoint.
See below the two recipes we’ve learned from the event:
- CHILEAN PORK JOWL CALDERETA
INGREDIENTS
1000 g Chilean pork jowl (in cubes)
150 g Chorizo
250 ml tomato sauce
90 g Green olives
75 g Red bell pepper (sliced)
75 g Green bell pepper (sliced)
75 g Carrot (diced)
50 g Onion (chopped)
25 g Garlic (chopped)
350 ml Water
75 g Liver spread
45 ml Cooking Oil
Salt to taste
Black pepper to taste
Fish sauces (Patis) to taste Piquillo pepper for garnish
ELABORATION
- Heat the cooking oil in a pot. Once the oil is hot, sauté the garlic and onion until fragrant.
- Add the chorizo and cook until it renders fat. Then, add the Chilean pork jowl and sauté until it turns light brown.
- Pour in the tomato sauce and water. Bring to a boil, then cover and simmer on low heat for 60 minutes, Until the pork is tender.
- Stir in the liver spread and cook for an additional 3 minutes. Then, add the diced potatoes and carrots. Cover and cook for 8 to 10 minutes.
- Incorporate the green and red bell peppers, along with the olives, and cook for another 5 minutes.
- Season with salt, ground black pepper, and fish sauce to taste.
- Turn off the heat and transfer to a serving plate. Garnish with piquillo peppers before serving
- PÂTÉ TAGALOG RECIPE
INGREDIENTS
1000 g Chilean pork jowl (ground)
250 g Chilean back fat (Ground)
100 g white onion (minced)
100 g Red bell pepper (minced)
100 g Carrot (minced)
100 g Raisins
3 pcs Eggs
5 g Black pepper ground
5 g Salt
400 g Breadcrumbs (panko)
ELABORATION
- Prepare the pâté by combining the following ingredients in a large mixing bowl: pork jowl, pork back fat, onion, red bell pepper, carrot, raisins, eggs, salt, and ground black pepper. Mix well until all ingredients are thoroughly blended.
- Add the breadcrumbs and continue mixing until everything is well combined.
- Scoop a cup of the Pâté mixture and place it on a sheet of pre-cut aluminium foil. Mold the mixture into a cylindrical shape, then roll the foil and secure both ends. Set aside.
- Steam the wrapped Pâté over medium heat for 60 minutes.
- Once finished, remove the steamed Pâté from the steamer and allow it to cool. Refrigerate for at least 2 hours or overnight to let it set.
The event not only showcased the exceptional quality of Chilean pork but also provided a deeper appreciation of its versatility and the unique flavors it brings to various cuisines, highlighting as well how we can incorporate it to Filipino recipes. This memorable experience highlighted the commitment of Chilean producers to delivering sustainable, high-quality food to global markets, leaving us inspired to incorporate Chilean pork into our own culinary creations.
