U.S. Pork Quality Spotlighted at U.S. Chef Event and Seminar in Jakarta

USMEF partners with Indonesian importer to differentiate U.S. pork quality with current and potential foodservice customers.

As incomes rise in Indonesia’s first-and second-tier cities, consumers are seeking new and unique menu concepts beyond traditional local cuisines. USMEF is positioning U.S. pork as a high-quality alternative.

While primarily Muslim, an estimated 36 million non-Muslims live in Indonesia with most having little or no opportunity to experience high-quality pork products.

“Pork consumption is very low among the non-Muslim population and it will take time to develop Indonesia for U.S. pork,” says USMEF Indonesia Representative Arrofi (Rofi) Satrio Alam. “But there are a growing number of opportunities to introduce U.S. pork, especially in the fine-dining segments of larger cities.”

USMEF recently partnered with a leading Indonesian importer to introduce U.S. pork to many of the importer’s end-user customers in foodservice at a two-day event at the Shangri-La Hotel in Jakarta. Executive chefs, restaurant owners and key opinion leaders attended the U.S. Pork Chef’s Table, an opening night dinner prepared by Chef Jay McCarthy. Following welcome remarks from Rofi, importer PT Indoguna Utama and Jakarta Agricultural Attaché Jasmine Osinski, guests were treated to four U.S. pork dishes prepared by Chef McCarthy: tomahawk chops, smoked honey-glazed ribs, smoked Boston butt, and crispy pork belly.

For the seminar on the following day, USMEF hosted 57 guests, including executive chefs, young chefs and students from culinary schools. Chef McCarthy demonstrated cutting, seasoning and cooking techniques for the four dishes he had served at the opening night dinner.