Premium Nordic Meat Brand Flodins Lands in Hong Kong

Premium Nordic Meat Brand Flodins Lands in Hong Kong

Chef Jaakko Sorsa of FINDS shares some recipes that demonstrate the superiority of Flodins' flagship product

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Foodie  Foodie  | almost 2 years ago

Ahh, Scandinavia ... home of subzero winters, minimal and clean design aesthetics, bountiful saunas, and ... superior Finnish pork? You read that right. Flodins®, a premium Nordic meat brand, is excited to be launching in Hong Kong, and no one's more stoked about it than acclaimed Chef Jaakko Sorsa of FINDS restaurant in TST. We joined him for an evening as he unveiled and educated us on the unique health and taste benefits of omega-3 pork, the brand's flagship product.

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Hailing from boutique farms in the Nordic region that house only a small number of livestock, Flodins ensures that their pigs are happy, healthy and well cared for. Their feed is locally produced to guarantee zero carbon footprint, and as a result, their pork is especially tender and bears a good amount of fat owing to their superior diet. One of Chef Jaakko's favourite meat products, he demonstrated a familiarity in its preparation and showcased traditional Nordic pork recipes on the day of our masterclass, as well as explaining how Flodins' pork can be used in Cantonese-style cooking.

We tried a few select premium cuts, as well as assembled our own wraps to illustrate the versatility of the meat in cooking. Its soft texture and natural taste was surprising but not unexpected after learning about Flodins' farm policies and the pigs' diet. With less saturated fat and four times more omega-3 than regular pork, we also felt great about putting it in our bodies.

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Available for purchase starting from 9 December at select butchery counters at TASTE and Fusion supermarkets across HK, this is one unique and innovative pork product for you home cooks to try out, and Chef Jaakko has kindly shared a few recipes from his colleagues to get you started on your Flodins adventure.


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Omega-3 Pork Ribs

by Chef Risto Mikkola


Ingredients

Pork:

  • 0.5kg pork ribs
  • 1 ½ cloves garlic, chopped
  • 1 ½ sprigs thyme, chopped
  • 1 ½ tbsp brown sugar
  • 2 tbsp vinegar
  • 2 tbsp Tabasco
  • 1 ½ tbsp soy sauce
  • salt and pepper


Sauce:

  • 3 ½ tbsp water
  • 3 ½ tbsp red wine vinegar
  • 3 ½ tbsp brown sugar
  • 3 ½ tbsp sweet chilli sauce
  • 3 ½ tbsp soy sauce
  • 1 ½ tbsp chopped ginger


Method

  1. Combine the garlic, thyme, brown sugar, vinegar, Tabasco, soy sauce, salt and pepper and mix well. Rub the paste evenly over the surface of the ribs.
  2. Place the ribs in an oven pan, cover with cling film and marinate in the refrigerator for approximately 3 hours. Heat the oven to 110°C and cook the ribs for 3 hours, turning them two times during the cooking process. Save the roasting juices.
  3. Prepare the sauce by pouring the cooked meat liquid into a saucepan and adding all the ingredients. Cook until it has reached a syrupy consistency. Heat up the grill and carefully baste the ribs with the glaze on both sides.
  4. Place the ribs on a hot grill, constantly turning, until the meat is heated through and begins to run clear juices. Continue to baste the ribs with extra glaze as desired.



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Sweet and Sour Pork

by Chef Ming


Ingredients

  • 300g pork belly or baby-back ribs
  • 1 egg
  • 2 tbsp tomato paste
  • 4 tbsp sugar
  • 4 tbsp white vinegar
  • 1 tbsp rice wine
  • pinky-sized piece of ginger
  • potato starch or cornstarch
  • 1 slice pineapple
  • ¼ small green bell pepper
  • 1 tsp cooking oil
  • salt and pepper


Method

  1. Remove the skin from the pork belly, but make sure to leave on some fat. Slice the belly into bite-sized strips.
  2. Marinate the meat in the egg, ½ tbsp sugar, salt, pepper and rice wine for 1 hour.
  3. Pour some potato starch on the meat and massage it in.
  4. Coat the meat again with the starch and deep-fry in 300°C oil for 2 minutes, or until a crust starts to form. Allow to dry.
  5. Slice the ginger. Fry it in the cooking oil. Remove the ginger and keep the oil.
  6. Mix the tomato paste, the rest of the sugar, vinegar and 4 tbsp water in a frying pan. Let it simmer for a couple of minutes, then add some salt.
  7. Dice the pineapple and green pepper into 1cm cubes and add to the sauce. Thicken the sauce with a small amount of starch mixed with water.
  8. Fry the meat for a second time to create a nice browning. Pour the meat into the sauce and mix.

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