Ribs and pork chops are the most popular center of plate pork entrees on menus overall, but here are just a few of the trending patron pleasers you’ll want to get in on:
Rib Tips
At their inception point on menus, rib tips will keep you on the cusp of what’s hot.
Carnitas
This protein is popular for good reason. With great flavor and format opportunities, carnitas can be added to handhelds, bowls, salads and so much more.
Sausage
While it has always been a mainstay on menus, global varieties of sausage, such as nduja, bratwurst and andouille, are on the rise.
Some of the benefits for swapping out traditional proteins for pork is the dollar amount. Owning a restaurant, I have to be cost effective. So I like to play with different proteins, especially ones that are more affordable.”
WITH MEAT PRICES ON THE RISE,
ACE YOUR SUBSTITUTION SKILLS.
Want to create delicious dining experiences with great value?
Consider these unique ways to substitute traditional proteins with pork.
Filet Mignon 
Pork Tenderloin Medallions
Pork tenderloin is lean, tender and can be cooked quickly. With a pairing of rich sauces like a reduced red wine or an umami creamy mushroom sauce, you can easily achieve an elegant dish.
Shredded Chicken or Beef Pulled Pork
Pulled pork is a protein that works perfectly in tacos, sandwiches, salads and more. Add various sauces or spices to take it to the next level.
Ground Beef or Ground Chicken Ground Pork
Add ground pork to pack in the flavor with meatballs, burgers, meatloaf and more. Or add a new flavor twist to Asian dishes like steamed dumplings or fried spring rolls.
Beef or Lamb Pork Belly
Pork belly is the cut of pork that reminds chefs and diners everywhere that fat is flavor. Cook it slowly to render out the fat, then fry it to create a crispy and crunchy experience. Or try it smoked, seasoned and thinly sliced. You’ll find pork belly ideal for your creative applications.
Beef Roast Pork Loin Roast
Lean in nature, pork loin roast takes on added flavors easily. Season with herbs and spices and serve with roasted vegetables—all of which can be freshly changed up according to what’s in season.
Chicken Cutlets or Fish Filets Pork Schnitzel
Replace an expected protein with pork schnitzel. Go traditional with a lemon wedge and coleslaw or potato salad, or use it as the protein on a salad.
Why swap out proteins for pork?
It’s mostly the flavor, especially pork tenderloin. It’s just so tender and inexpensive and a great protein.
Explore additional ways
to shuffle expectations.
Global Flavors: Incorporating international flavors and traditions gives diners with exciting new tastes and presentations. Consider everything from spicy Korean style pork belly with gochujang to herbaceous Italian porchetta.
Innovative Cuts: Create unique dining experiences by using different cuts of pork to offer variety. As each cut and piece provides a uniquely different texture and flavor, you can experiment with everything from pork tenderloin to pork shoulder to sausages and more.
Signature Sauces: Prepare sauces and marinades that complement your pork entrees. From tangy apple cider glaze to a spicy chipotle sauce or a sweet maple bourbon sauce, these marinades can help further elevate your creation.
Flavor Fusions: Find ways to incorporate pork with unexpected ingredients to inspire and create fusion dishes. Look at ways to include pork in salads, skewers, soups, appetizers and more. The opportunities for flavor fusions are endless
Seasonal Ingredients: Find ways to pair pork with seasonal fruits and vegetables to inspire fresh and vibrant dishes. For example, create a timely summer dish that features a grilled pork chop with sweet and savory peach salsa. Or, during the winter months, offer up a comforting roasted pork belly with root vegetables.
Cooking Techniques: Look at experimenting with different cooking methods and techniques like frying, braising, and more, to bring out the best flavors in pork. Each can impart a unique experience and texture to the dish.
Interactive Dining Experiences: Get patrons in on the action by creating more engaging and memorable dining experiences. Consider having a build- your-own pork taco entree with toppings, sauces and condiments at the ready.
I pay close attention to trends in globalization, and I think we’re going to see the overlapping, and it’s not necessarily fusion; it’s just bringing in some new flavors. And I think it’s gonna explode even further.
GET CREATIVE WITH THE HAND YOU’RE DEALT: SERVE TIMELY DELIGHTS WITH SEASONAL PROTEINS.
Winter:
Swap out beef roast for bologna or country sausage.
Spring:
Trade chicken dishes for pork belly, pancetta or Black Forest ham.
Summer:
Exchange seafood
for bacon bits, smoked pork, pulled pork or smokehouse bacon.
Fall:
Ditch the turkey for schnitzel, bratwurst or pork loin.
The benefit of swapping proteins with Smithfield products is
they have consistency, quality…and a very good price. And I incorporate it in traditional and non-traditional fusion recipes…they are beautiful products.