Belly pork popularity soars

National Pig Association THE VOICE OF THE UK PIG INDUSTRY NPA is active on members' behalf in Brussels & Whitehall, and with processors, supermarkets & caterers - fighting for the growth and pros-perity of the UK pig industry.

The figures, produced by TNS Worldpanel, show sales over the last 52 weeks are up nearly 12 per cent in terms of volume and 10.5 per cent in value.

Belly pork has been the Cinderella cut and its growth in popularity shows people are willing to try something new and use modern methods for cooking and preparation.

BPEX consumer marketing manager Chris Lamb said: "The growth in sales of belly pork for use in the home has been robust and it is continuing. We championed its use for eating out of the home and those who tried it were so impressed they have now started cooking it themselves."

Home economics manager Clare Greenstreet said: "Belly pork is such a versatile cut, sold as belly pork slices or a rolled joint, it can be cooked in a lot of different ways.Slices can be quickly cooked, grilled or barbecued with a tasty BBQ sauce made up using hoisin sauce, orange juice and soy sauce.

"Joints or slices should be cooked slowly, roasted or pot roasted with traditional cider, apple and sage flavours or a rich Chinese sauce of pineapple juice, soy and ginger."

http://www.meatmatters.com/sections/cookingGuidelines/pork_guidelines.php will give useful cooking guidelines.

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