Healthcare & Senior Living Culinary Corner WITH CHEF FRANK MERRILL PRODUCT
SUPC
Pork Diced Lean 1 in. Cube Frozen
7897671
Diced Pork: A cost-effective & ready-to-use protein • • • • • •
High-Volume Healthcare Foodservice: offers flexibility across multiple menu applications Labour Saving: Pre-diced to reduce cutting, trimming, and prep time Versatile: Works across breakfast, lunch, and dinner applications Mild Flavour: Easily takes on marinades, sauces, spices, and global flavours Menu Friendly: Ideal for stews, stir-fries, tacos, curries, pasta, rice bowls, casseroles, and soups Multiple Cooking Methods: Suitable for braising, sautéing and slow cooking A versatile kitchen staple—easy to prep, easy to flavour, and ideal for any menu!
Versatility One protein, multiple global flavours. •
Al Pastor – Adobo, pineapple, onion,
•
cilantro & lime
•
garlic, sesame oil & mixed vegetables
Teriyaki – Soy sauce, ginger, garlic,
•
sesame & sugar
•
Thai Curry Pork – Red curry paste, coconut milk, lime, ginger & garlic
Korean BBQ Pork – Gochujang, soy
•
sauce, garlic, ginger & sesame
•
Pork Stir-Fry – Soy sauce, ginger,
Jerk Pork – Allspice, thyme, garlic, ginger, chili & pineapple
Pork & Mushroom Gravy – Mushrooms, onion, beef/chicken stock & cream Al Pastor
Jerk Pork
Teriyaki
Korean BBQ Pork
Thai Curry Pork
Pork Stir-Fry
Pork & Mushroom Gravy
Building & Enhancing Flavours Build Flavour in Layers 1. Season in layers: Season the pork before cooking, not just at the end 2. Sear for Flavour: Cook diced pork over high heat to develop a golden crust and rich caramelized flavour 3. Deglaze the pan: Use stock, cider, citrus juice or other liquids to lift the flavourful browned bits 4. Add sauces in stages: Reduce sauce to concentrate flavour instead of adding everything at once 5. Finish Strong: Add acid for balance, herbs for aroma and colour 6. Monter au Beurre: Finish with butter for richness
Pork Adobo INGREDIENTS
Yield: 50
• 11.3 kg diced pork • 1.5 L soy sauce
Serving: 4 oz
• 1.0 L white vinegar • 12 garlic cloves, minced • 12 large yellow onions, thinly sliced • 180 mL black peppercorns • 60 bay leaves • 135 g brown sugar
• 5.9 L water • 355 mL vegetable oil
PREPARATION 1. Mix diced pork, 1L of soy sauce, and half the garlic. Chill for 2 hours. 2. Drain pork and set marinade aside. Sear in separate batches until brown. 3. Remove pork. Sauté remaining garlic and all onions for 5 minutes. 4. Return pork to pan. Add marinade, remaining soy sauce, water, peppercorns, and bay leaves. Simmer covered 30 minutes. 5. Add vinegar and sugar. Simmer uncovered without stirring for 15 minutes. 6. Stir gently while Simmering uncovered 10 minutes until sauce thickens into a glaze.
Featured Product Pork Diced Lean 1 in. Cube Frozen SUPC: 7897671