Originally from northern China, Ji recently moved to Auckland after working in Wellington for 17 years. He now works as the Business Development manager at our Auckland North Branch.
What led you to become a protein expert?
I have worked in the food industry for more than 10 years, and built up my knowledge of different pork cuts and how that helps our customers.
For example, pork shoulder is a popular option for sweet and sour pork dishes, and is often requested by dumpling shops for making dumplings. Pork belly is mainly used by restaurants who want to make crispy roast pork, and pork ribs are normally used in Chinese yum cha. By understanding basic needs like this, I’m able to target the right product to the right customer.
Customer support and teamwork are at the core of good food service sales. Proactive communication helps us build up a good relationship, and we can try to solve any issues early, which creates loyalty and mutual understanding.
Having a good team is essential. I have a lot of trust from my manager and support from the operation and dispatch team, and our customer service team all help to ensure I achieve my goals.
What do you enjoy about working for Bidfood?
Bidfood has an excellent working environment and culture, and investing in quality products and strong relationships is encouraged, which is beneficial for both the team and our customers. The people are lovely, and everyone is aiming for the same goal, which makes it a very supportive place. When there are issues, we all work together to try to solve the problem. The team feels like family.
When selecting pork cuts, what should restaurants look for?
Each pork cut has its own quality indicator. For example, a good pork belly shouldn’t be too fat or too lean. The belly needs to be thick and around 4 to 5 kg per piece.
Consistency is important – Restaurants need to be sure they can source the protein their customers expect. Our purchasing team works hard to ensure good stock availability, and if we need new products, that sourcing is timely and efficient. If I recommend a product to a restaurant and it becomes popular, that’s not just a success for them – it’s a success for me too.
Of course, cost is a factor for everyone, and I’m happy to look at providing the best possible pork for different budgets.
What is the best way to prepare pork?
It depends on the cut, desired texture, and cooking method. For example, the best way of cooking pork shoulder is slow roasting, while loin chops are delicious pan-seared or grilled.
In Asian cooking, pork shoulder is commonly used in dumplings, and we normally also add in 20% to 30% of pork fat for flavour. Sweet and sour pork, normally made with pork shoulder or pork collar butt, and pork loin, are usually best stir-fried.
How do you cook perfect pork? What is the difference between the different cuts?
Chinese-style pork is all about layered flavours, tender texture and mastery of key techniques like braising, roasting and steaming. For example, pork belly can be slow-braised, mixed together with soy sauce, sugar, rice wine and spices. This cooking technique creates rich, caramelised, melt-in-your-mouth meat.
Pork collar butt is a good cut for char siu, which I make with soy sauce, hoisin sauce, oyster sauce, honey, Shaoxing wine and white pepper. Pork ribs steamed with black beans and garlic have a light and tender texture.
What is a lesser-known pork primal that is perhaps underrated?
Pork leg meat may be the number one underrated pork product. It’s quite a lean meat, but with a slightly higher cost than pork shoulder.
In my home town, we like pork leg meat sliced and stir fried with a range of vegetables. I’d like to introduce pork leg to more customers, as pork shoulder is still the main choice in restaurants.
Is there a cool trick/secret piece of knowledge about pork some might not know about?
There is a secret “ice bath” technique used in cooking pork belly. Before roasting, pour boiling water over the skin to tighten it, and then immediately plunge the meat into an ice bath to give the skin a shock. Then pat dry and coat with vinegar. In this way, the skin can get crispy easily without overcooking the meat.
Another one is using a little bit of baking powder to tenderise the meat. It’s important not to use too much – one small teaspoon is enough for 1kg of meat – so the taste isn’t compromised.
What is your favourite way to have pork at home?
I like to cook red braised pork belly. Every family in China has their own unique recipe and taste, and you can adjust the sauce to be saltier or sweeter.. You also can add chilli to give a little spice if you like it hot! Once the pork is cooked, I add potato and carrot to create a balanced meal.
