Premium Irish Pork and Beef from Europe showcased in Masterclass with Chef Mark Hagan

Premium Irish Pork and Beef from Europe showcased in Masterclass with Chef Mark Hagan | Premium Irish Pork and Beef from Europe showcased in Masterclass with Chef Mark Hagan | Manila, Philippines (February 25, 2021) – Grand Hyatt Manila’s Executive Chef Mark Hagan recently showcased the versatility and excellent quality of natural, grass-fed Irish beef and pork from Europe in a unique online Chef MasterclassBord Biathe Irish Government Food Board, with co-funding from the European Union, organized this event for a select group of chefs, culinary students and media on February 25th in The Cellar Kitchen of the Grand Hyatt Manila. 

In 2019, the European Union selected Ireland to implement a co-funded campaign promoting European Pork & Beef in the Philippines. Ireland, being the largest net exporter of beef in the European Union, exports exceptional pork and beef around the world. Dedicated Irish family producers are fully invested in producing the highest quality food in harmony with nature, producing natural and sustainable food is their passion. Ireland is a small island on the edge of Europe, with a population of just 5 million people, yet it produces enough food to feed 25 million. The Irish people are passionate about the food they produce and they want to share them to the world.  As such, it is widely endorsed by over 40 Michelin-starred chefs across the globe primarily because of the meat’s tenderness and rich flavour, making it the top choice for chefs looking to satisfy the more health and environmentally conscious consumer while maintaining great taste and texture.  

Mr. Jack Hogan, Bord Bia Market Specialist said, “We are very pleased with our latest European Pork & Beef activity in the Philippines, the Chef Masterclass. This hybrid activity demonstrates the high quality meat which Europe/Ireland offers to the Philippines market.”  He also added that “Ireland’s trading relationship with the Philippines can be traced back many decades ago. In fact, Ireland is one of the largest suppliers of beef to the Philippines. We have developed a very strong long-lasting relationship with our local partners and are fully-focused on growing our exports of quality meats to the market. The Philippines is Ireland’s number one destination for our beef exports to Asia, and is our 3rd largest destination for our pork exports to Asia. We look forward to continued growth and providing opportunities for the public to try our quality meat from Ireland.

Teaming up with Bord Bia and the European Union, is Chef Mark Hagan, who hails from Ireland. Chef Mark was the Executive Chef and the F&B Director in Grant Hyatt Bali Hotel prior to joining Grand Hyatt Manila. Chef Mark was a Silver Medalist in the 2016 Culinary Olympics representing Ireland.  For this masterclass, he took consideration of the Filipinos’ love for their meats and developed two (2) recipes using Irish pork and beef from Europe, Confit Pork Belly and Grilled Beef Striploin.  

Moving forward, Ireland is backing up its commitment to the Philippines market by implementing a jam-packed schedule of promotional activities in 2021. Following the success of the first-ever online competition, East Meets West Culinary Competition in 2020, the next installment of this competition for the second half of 2021 is already in the pipeline. The competition provided an opportunity for chefs and culinary students to showcase their talents to a wide audience during what continues to be a very difficult period for the foodservice industry.

At present, Irish beef from Europe is available at a number of high-end restaurants and hotels in Metro Manila. Irish beef from Europe is also becoming more and more prevalent in supermarkets, with new listings in stores in Metro Manila coming very soon. 

For more details of the European Pork and Beef Campaign in the Philippines:

Visit the website

Premium Irish Pork and Beef from Europe showcased in Chef Masterclass with Chef Mark Hagan 


Here are the two (2) recipes developed and prepared by Chef Mark Hagan for the Chef masterclass.



Pork Belly

400g of Irish Pork Belly 

3g of Rosemary 

100g of Rock salt

4g of Garlic

White Onion Puree

1kg of White onion

500ml of Milk

500ml of Cream

25g of Butter


Olive Oil

Braised Shallots

100g of Shallots (peeled)

1 knob of Butter

200ml of Chicken stock 

1 clove of Garlic

1 sprig of Fresh rosemary

Honey Mustard Sauce

30g of Dijon mustard

30g of Grain Mustard

85g of Honey

30g of Apple cider vinegar

10ml of Soy sauce




  1. To Prepare Pork belly, first make a curing salt, add the rosemary, garlic, and rock salt into food processor blend until coarse.

Rub the portioned pork belly with curing salt.

Line perforated pan with cling film, then transfer the cured pork belly. Let it sit for 6 hours covered in chiller.

Preheat Sous vide machine for 75 degrees Celsius

Wash the pork belly, pat dry and vacuum seal. Place in the sous vide machine for 12 hours.

Once the pork belly is cooked. Remove from the bag, cut into portions and chill until required.

  1. To prepare the white onion puree, melt butter in a pan then add the thinly slice white onions season with a good pinch of a salt. Sauté until translucent.

Add cream and milk, cover with cartouche simmer until soft.

Drain the liquid into large colander. Transfer into a blender, process until smooth and pass through a fine chinois. Put back the puree into a pot and reduce to consistency.

  1. For braised shallots, heat butter in a pan, sauté shallots until soft. Add clove of garlic, chicken stock and sprig of rosemary. Cover with foil and transfer into oven and bake for 8 minutes.
  2. To prepare honey mustard sauce, transfer Dijon mustard, grain mustard, apple cider vinegar, soy sauce into a bowl, whisk together until incorporated, transfer into sauce pot, heat the honey mustard sauce and season with salt and pepper.

To serve:

Place the pork belly on each plate and dot the white onion puree alongside. Scatter the braised shallots across the plates and drizzle honey mustard sauce. Serve immediately.



Beef Striploin

200g of Irish Beef Striploin 




Chili Glaze

45g of Gochujang paste

225g of White sugar

112ml of Mirin

25g of Garlic

250ml of water

Lettuce Wrap

4 leaves of Lettuce

20g of thinly sliced red onions

30g of sliced Japanese cucumber

Black and white sesame seeds


  1. To make the chili glaze, blend the garlic with water, mirin, Gochujang paste until smooth. Place the garlic paste in a sauce pot with the sugar. Then mix well. Simmer and reduce over a low heat, stirring frequently, until thick consistency.
  2. Heat a heavy bottomed pan until smoking hot and sear the beef on 1 side for 1 minute.

Turn the beef onto the other side and leave for 20 seconds. Add the butter and baste the meat for a further 40 seconds.

Remove the beef from the pan and place in a cooling tray and leave it rest. Cut 

To serve:

Fill the lettuce leaves with sliced beef striploin, drizzle chili glaze sauce then garnish with thinly sliced red onion, cucumber, and black and white sesame seeds.

For more details of the European Pork and Beef Campaign in the Philippines:

Visit the website