It is not everyday that you’d be given the opportunity to attend a cooking class headed by no less then a Michelin starred chef. The Spanish Embassy in the Philippines, together with Interporc, invited Chef Kiko Garcia (Restaurante Choco) to teach us how to cook Spanish White Pork.

Spanish white pork meat is an ideal food to include in the diet because of its high nutritional density, as it provides protein high biological value, contains all the essential amino acids, minerals such as iron and zinc, and vitamin B, which stand out for their participation in the proper functioning of the nervous and immune system.

One dish taught to us by Chef Garcia was this Pork Wellington, using the tender lean cut of Pork.

Lean cuts of pork, such as tenderlion, are low in fat (only 2.65 grams of fat per 100 grams). In addition, fatty acids lean cuts of pork are mostly monounsaturated, mainly oleic acid, so consumption is very suitable for a healthy diet. Also, it notes that the pork is low in saturated fat and lower consumption of there helps maintain normal cholesterol level.

To prove the versatility of Spanish white pork, Chef Kisco Garcia made this Pork Belly Bao incorporating Asian flavors to what seems to be a very Western main ingredient.

Spanish white pork’s culinary possibilities are extremely wide, as the pig is one of the most versatile products that exist, which had made it for centuries one of the main food on our table, developed a great culinary tradition around meat and pork products, varied and different in each geographical area.

Of course no Spanish pork class can end without the ubiquitous Spanish meat, Jamon Serrano.

We were treated with delight as a master cortador no less carved out every thin slice of ham.

Gastronomy is essential to transmit the possibilities and the culinary and nutritional value of Spanish white pork meat, from fresh meat to offal products, sausages, hams and processed products.

Ultimately, for its taste, nutritional properties and versatility, the Spanish white pork is by its own merit, a classic in traditional cuisine and a highly demanded product in top gastronomy.

Stay hungry,

thehungrychef

Nathaniel Uy