Pork on the Plate
The whole animal is making its way back into our food choices. Pork belly is a great choice for a slow roast, not just bacon.
— Delia Champion
The Flying Biscuit Café
Some other ways pork could be used in limited-service could be pulled pork sliders, empanadas, tacos, chili verde, and burritos.
— Dave Fenner
Culinary Director, Boneheads Grill Fish and Piri Piri Chicken
Contemporary chefs are now showing the versatility of pork belly as a product for slow cooking and braising as opposed to smoking and curing for bacon. I believe this trend is prime to start migrating to quick-service because of the ease of preparation, decadent texture and flavor, and the fact that it lends itself to cooking and holding for quick-service.
— Stephen A. Kalil
Try sandwiches, pork-cutlet sandwiches, and grilled-pork sandwiches. Pork is a lean meat and a great alternative to chicken all the time.
— Stan Dorsey
Pork belly and pork shank are making inroads in fine dining. They lend themselves to long, slow cooking so would probably need to be done by a supplier for a limited-service menu. Chicharrones impart a lot of flavor and texture at a relatively modest cost.
— Nestle’ Professional Culinary Team
Pulled pork can be romanced in a wide variety of ways with sauces and spice combinations and offered in an abundance of formats, including sandwiches.
— Jon Miller
Director of Research and Development, El Pollo Loco