Many of today's foodies are turning to ethnic tastes to satisfy their cravings. This trend increasingly includes barbecue, a natural choice for global experimentation by operators because it's already a ubiquitous item on menus everywhere and its versatility is perfect for creating unique and interesting variations. The key to creating appealing barbecue items is to start with quality ingredients, so operators are also turning to suppliers like Smithfield, which offers a portfolio of classic barbecue cuts that are perfect for global transformation.
Simply by adding unique and interesting flavors, sauces, rubs and spices to Smithfield’s classic low-and-slow barbecue offerings, operators can create exciting global variations.
Another advantage of partnering with Smithfield is that the company also assists operators in identifying current consumer tastes and attitudes, as well as the latest on-trend developments in the marketplace.
While many regions and countries are represented well in this new global barbecue trend, four in particular have identified as rising to the top by virtue of their growing popularity. These include Southeast Asia, Korea, the Caribbean and Argentina.
Satay from Southeast Asia
Neighboring countries Thailand, Indonesia, Malaysia and the Philippines share some tastes, but each country has its own specific flavors, too. One dish that has achieved a high level of acceptance and popularity even among less risky eaters is satay.
Satay can be made from pork, beef or chicken and is marinated, skewered and grilled over a wood-burning or charcoal fire. It is usually served with a rich peanut sauce.
Gochujang from Korea
Korean cuisine has quickly emerged as one of the most popular Asian cuisines. Lighter, fresher sauces allow it to be perceived as a healthier option to many alternatives, even in barbecue dishes. Street fare includes varieties of barbecue tacos, pork char sui (Cantonese roasted meat) and tonkatsu (a pork cutlet with Japanese influences).
Gochujang, a sweet-and-spicy fermented Korean hot sauce, is often used as a marinade on roast meat or fish and as a flavorful condiment on a variety of other dishes.
Jerk Chicken from the Caribbean
The islands of the Caribbean, including Puerto Rico, Cuba and Jamaica, are all as rich in flavorful tastes as they are in amazing cultures. The cuisine is a fusion of many styles, including African, Creole, Cajun, Asian and many more.
The most popular Caribbean flavor by far, however, is jerk, a Jamaican style of cooking in which meat is dry-rubbed with a specific blend of spicy allspice and Caribbean red peppers, and then cooked over hardwood charcoal in a steel drum.
Argentinian BBQ ribs
With more than a dozen countries, South America obviously has a wide variety of regional cuisines. That said, there are quite a few that are shared by many people in spite of geographic borders.
In Argentina and Brazil, churrasco is a favored barbecue style. A Spanish and Portuguese term for barbecue, churrasco features grilled meats prepared in a regional style on skewers, often served with chimichurri.
One advantage of barbecue is that its versatility makes it perfect for a variety of global applications. By adding an ethnic flair, operators can transform the typical into a more exotic variation sure to turn heads. Products from brands that customers know and trust, like those offered by Smithfield, can help restaurants create the kind of signature tastes that add excitement to a menu and influence adventure-seeking customers to come back again and again. Click here to discover how.