NORTHERN Ireland produced pork is being promoted to a potential audience of thousands for the next number of weeks thanks to a new NI Pork & Bacon Forum campaign.
Top Northern Ireland chef Tony O’Neill, (pictured) of Belfast’s Coppi restaurant, is running a number of live Instagram cook-alongs with some exciting pork recipes.
The first of the Instagram lives was hosted on Saturday past (20th) with further cook-alongs on Saturday, June 27, and Saturday, July 4, on Belfast Live’s Instagram at 7.30pm.
Deirdre McIvor, Chief Executive at Northern Ireland Pork & Bacon Forum, said: “We’re delighted that Tony has been able to work with us and showcase what is an amazingly versatile, affordable and tasty local product.
“Since lockdown was implemented there has been no eating out and consumer focus has changed.
“People want tasty and convenient food. In addition, buying patterns indicate that consumers are increasingly budget conscious in a slowing economy.
“Pork offers high-end cuts of meat at exceptional value for money. These are challenging times for the food sector and it is vital that people buy Northern Ireland pork and bacon.
“With falling prices in Europe, the threat of cheaper imports does exist and so we are urging retailers to continue to support British Quality Assured Pork across the UK.
“This is vitally important as we continue to manage the challenges of Covid-19 and look towards future recovery.”
Over the next few Saturdays we’ll see chef Tony teach us how to cook various recipes, including Ras el Hanout Pork Chop with Grilled Vegetables, Avocado and Mint Salad, Pork Satay and even Coppi restaurant favourite, Pork Scaloppine.
The celebrated chef, who is encouraging shoppers to watch out for the Northern Ireland Assured Origin label, said: “Since the lockdown started people have been doing a lot more cooking at home, and I’ve been getting loads of requests through for recipes.
“The requests have come from everybody, friends, regular customers, people who just want to get something lovely together at home.
“Not everyone is used to spending lots of time in the kitchen, so I keep things simple.”