Culinary event in Indonesia showcases US pork quality
USMEF sees opportunity for US pork, particularly in the fine-dining segments of larger cities.
Chef Jay McCarthy and USMEF’s Jonathan Neo demonstrate cutting and cooking techniques for several US cuts, including pork spareribs.
Photo courtesy of the US Meat Export Federation
As incomes rise in Indonesia’s first-and second-tier cities, consumers are seeking new and unique menu concepts beyond traditional local cuisines. The US Meat Export Federation is positioning US pork as a high-quality alternative.
While primarily Muslim, an estimated 36 million non-Muslims live in Indonesia, with most having little or no opportunity to experience high-quality pork products.
“Pork consumption is very low among the non-Muslim population and it will take time to develop Indonesia for US pork,” said USMEF Indonesia Representative Arrofi Satrio Alam. “But there are a growing number of opportunities to introduce US pork, especially in the fine-dining segments of larger cities.”
USMEF recently partnered with an Indonesian importer to introduce US pork to many of the importer’s end-user customers in foodservice at a two-day event at the Shangri-La Hotel in Jakarta. Executive chefs, restaurant owners and industry professionals attended the US Pork Chef’s Table, an opening night dinner prepared by Chef Jay McCarthy. Following welcome remarks from Rofi, importer PT Indoguna Utama and Jakarta Agricultural Attaché Jasmine Osinski, guests were treated to four US pork dishes prepared by McCarthy: tomahawk chops, smoked honey-glazed ribs, smoked Boston butt and crispy pork belly.
For the seminar on the following day, USMEF hosted 57 guests, including executive chefs, young chefs and students from culinary schools. McCarthy demonstrated cutting, seasoning and cooking techniques for the four dishes he served at the opening night dinner.
During the two-day event, USMEF Marketing Specialist Jonathan Neo showcased a new USMEF culinary training program designed to help end-user customers become more profitable with US pork. Satrio Alam and USMEF’s Dwi Gunawan then described the promotional support USMEF can provide to participants who promote US pork.
Following the event, the importer reported significant sales increases in US spareribs and shoulder butt, reflecting the interest among its customers to experiment with US pork.
The event was made possible with funding from USDA’s Regional Agricultural Promotion Program.
Source: US Meat Export Federation
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