Slideshow: Pork rising in popularity on menus

by MEAT+POULTRY Staff
Share This:
Search for similar articles by keyword: [Food Service]
 
KANSAS CITY — Pork is popping up in a plethora of new menu items, from Chinese-American entrees to breakfast biscuit sandwiches to slow-cooked center-of-plate cuts.

Pork is the primary protein in Panda Express’s new offering. New Peking Pork features crispy, lightly battered pork chop bites with green bell peppers and onions tossed in a savory sweet and sour glaze.

"From the wok to the first bite, Peking Pork is a sensory experience that delivers the bold flavors and nostalgic satisfaction of our favorite Chinese dishes," said Jimmy Wang, Director of Culinary Innovation for Panda Express. "As the home of American Chinese food, Panda Express is uniquely positioned to tap into the feel-good emotions associated with our culture's cuisine."

Bojangles’ is bolstering its breakfast menu with the new Pork Chop Griller Biscuit. The handheld features a pork chop marinated in a dry rub seasoning blend featuring peppery undertones that is seared and served inside a hot buttermilk biscuit.

Golden Corral is serving a pair of pork products as part of its new Smokehouse menu, which features slow-cooked, smoked meats including Smoked Pork and Smoked Ribs. The meats are available with a variety of barbecue sauces, including sweet, spicy and smokehouse, as well as regional sauces.

“Golden Corral constantly strives to give our guests the most flavorful items as possible,” said Lance Trenary, president and CEO of Golden Corral. “The addition of our new Smokehouse menu provides our guests with a wide selection of smoked meats and authentic flavors that will enhance their dining experience. These items will be prepared on-site in real wood smokers using Golden Corral’s signature rub to maximize quality and flavor.”

Click to view a slideshow of new menu items.
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

 

 


The views expressed in the comments section of Meat and Poultry News do not reflect those of Meat and Poultry News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.