The American Meat Export Federation (USMEF), in cooperation with Grillex Ukraine, held the “U.S. Pork for BBQ and more!” master class in Lviv city, in Western Ukraine. The master class took place in late November 2020 and was entirely dedicated to American pork.
The favorite of the program was American pulled pork. This cooking method, with an unusual name, is not very familiar to Ukrainian chefs and is almost unknown to Ukrainian consumers. Pulled pork is slowly cooked meat that is separated (pulled) into pieces before serving. It is very popular in America as a burger filler. The downside of the pulled pork recipes is the cooking time. It can take as long as 6 to 8 hours. However, the result exceeds expectations – the meat turns out unbelievably juicy and tender. Burgers gained immense popularity in Ukraine in the past 5 years, but they are all made of beef. Now, pork lovers have a long-awaited alternative. Pulled pork has every chance of becoming a hit in the mainstream restaurant segment.
The participants of the master class did not forget about haute cuisine. In addition to pulled pork from a ham on bone, the master class featured pork chops Porterhouse and T-bone, pork skirts, pork St. Louis ribs, baby back ribs, as well as pork bacon from a brisket. Shortly you will be able to find detailed recommendations for the cooking of these products on our website.
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The master class was conducted by Ukrainian chefs Oleg Starun (Steakhouse, Kiev) and Alexander Voronkov (Grillex Ukraine, Lviv). Oleg is well known to Ukrainian meat connoisseurs. For many years he worked as a chef in the famous Kiev restaurants: “Goodmans Steakhouse,” “Beef: Meat & Wine,” and now in the “Steakhouse” restaurant. Oleg frequently collaborates with USMEF conducting master classes, trainings, and tastings all over Ukraine and in the country of Georgia. The audience watched the new products and cooking techniques with great interest. We can’t wait to see new items in Lviv restaurants menus in the near future!
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