Kare-Kare Paella

with Lechon Kawali

TOP 4
Philippine Food
TRENDS
FORE
-word Chef Kees van Erp
Global Executive Chef,
Unilever Food Solutions
Keeping your 1600 chefs across the world. These four
trends were translated into well-tested
menus trendy recipes to bring them to life. These

and inspiring is
serve as inspiration for your menus,
while considering challenges such as
something that labor shortage, energy, and ingredient
costs.
keeps you busy
as a chef. And And behind all these carefully crafted,
inspirational recipes are our talented
this is even more teams of UNILEVER FOOD SOLUTIONS

challenging
CHEFS from all over the world!

nowadays. With over 250 chefs in over 70 countries,

we can support you in creating on-trend
recipes that fit your local operational
With that in mind, we created the needs, getting you
FUTURE MENUS report to support you. #PREPPED FOR TOMORROW.
Together with expert partners, we’ve
identified the drivers for upcoming
trends and carefully selected four,
which have been validated by over
 All about
We live in times of great
change in the world. Four of
the eight big megatrends
that Unilever has identified
are linked to the foodservice
industry. These come from
178 trend report sources,
analyzing 44 000 food
occasions, from more than
15 countries. These are
trends that represent big
shifts in the world and that
will stay with us over a few
years.
These megatrends are:
Conscious Choices
Healthier Living
Cooking Renaissance and,
Indulgent Experiences
Connected to these we have
identified four emerging
foodservice trends for 2023
that link into these four big
megatrends.
Future Menus is a yearly report of
trends for the food service industry.
For 2023, with a team of industry
partners and chefs from all around the
world, we in Unilever Food Solutions
have curated 4 trends to watch and to
cook for. We have tested and validated
each of them with more than 1600
chefs across the world and they were
later translated into professional
kitchen recipes that bring them to life.
These recipes serve as inspirations
for your menus while also taking into
account challenges such as labor
shortage, energy, and ingredient costs.
With Future Menus and the 4 Trends we
see an increased opportunity for more
nutritious and sustainable ingredients,
lower carbon footprint, and culinary
techniques that bring out the best
flavour in every dish…while providing a
balance of tasty indulgences. This also
helps to play a key role in improving
diets through more positive nutrition
and reducing the environmental impact
of the global food chain.
In the report you will find an
explanation of each trend along
with trend recipes and the
following details:
BEHIND
THE

Look out for

more chef tips
and secrets
when you see
this symbol!

Did you know?

80% of restaurants
globally have a
labor shortage
problem even as
we leave COVID
behind.

The growth rate

of lower carbon,
plant-based
recipes on menus
is estimated at 15
times higher than
4 years ago.

Top Ingredients
UFS Chef introduction and Techniques
including Chef tips. that fit best
with the trend.

For more details on the trends and how

For more
Unilever Food Solutions can help you, info
please go to ufs.com for more information.
UFS.COM
ALL ABOUT / 4 FUTURE MENUS
Greetings Chef
and Food Business Owners!
At Unilever Food Solutions, we are
dedicated to inspiring, supporting,
and helping you progress in the ev-
er-evolving world of food service. As
we look to the future, we are excited to
share with you our vision for this year’s
foodservice landscape and the latest
menu trends that will shape it.
We understand that running a food
service business is not an easy task,
and we are here to provide you with
the support and resources you need
to succeed. From recipe inspiration
to culinary training, we offer a com-
prehensive range of services to help you
grow your business.

Our expert team of global and
regional chefs have been hard at
work - researching and developing
innovative and trendsetting dishes
that cater to the evolving tastes of
Filipino diners. We are confident that
these menus will not only delight
your customers but also help you stay
ahead of the competition.
We are excited to partner with you on
this journey and look forward to sharing
our Future Menu Trends with you. Let’s
work together to inspire, support, and
progress the food service industry in the
Philippines.
Kenneth Cacho
Country Executive Chef - PH,
Unilever Food Solutions

Over 32 years of experience in the food industry

2022 Philippine Culinary Cup Chef of the Year
“US Beef”, “Modern Gourmet” Only Highest Gold;
“US Pork”, “US Lamb” Highest Gold;
“Elle Vire Seafood”, “Creative Breakfast” Gold
 TOP 4
Philippine Food
TRENDS

Feel-Good
Low-Waste Food
Menus
Modernized
38
Comfort
Food 30

Irresistible 16

Vegetables
UFS Ingredients
44
Meet The Team
10 46
About Us
48
1 Irresistible Vegetables
Recipes
12 14
Pinangat ng Bicol (Taro Leaves in Coconut Milk) Tofu Mushroom Cauli Sisig

2 Modernized Comfort Food

18
Pulled Pork Adobo Tacos
20
Lechon Baka Pizza
24
Embutido Meatballs
26
Kare-Kare Paella
(Roast Beef Pizza) with Cheese Gravy with Lechon Kawali

3 Low-Waste Menus

Crispy Pork Dinuguan

32 Seafood Pancit Palabok
34
4 Feel-Good Food

40
Grilled Boneless Bangus with Green Tomato Salad Atsarang Talong (Pickled Eggplant)
42
with Chicharon Bulalak

RECIPES / 8 FUTURE MENUS

 IRRESISTIBLE
Vegetables
Modern techniques can move humble vegetables
from a side to the main component of the plate,
without compromising on flavors (while reducing your menu cost).

cooking methods. Just applying the

IRRESISTIBLE right cooking technique will make any
VEGETABLES takes particular vegetable ingredient stand
out.
center stage in
decadent, indulgent
plant-based dishes.
THE
GREAT
o n
Diners across the globe are now

VEG
l l i
experiencing different takes on

r e b e
plant-based dishes through the
ingenuity of chefs.

Plant based recipes

are also a powerful
way to reduce carbon
footprint and are full
of positive nutrients
Chef Ken Cacho says that
vegetable preparation shouldn’t be
complicated. You need to extract
their flavors by applying the right
Chef Ken Cacho also advises that it’s
also important to familiarize yourself
with the vegetables’ reactions to different
cooking methods to their seasonality and
availability so you can always ensure the
quality of your dish. See how he does this in
his recipes by using vegetables to add a new
dimension to different dishes while adding
pops of color.

Top Ingredients: Mushroom, Tofu, Cauliflower, Radish, Asparagus

Top Techniques: Fresh or Raw, Frying, Pickling, Baking, Grilling

IRRESISTIBLE VEGETABLES / 10 FUTURE MENUS

 Pinangat ng Bicol
(Taro Leaves in Coconut Milk)
BY Chef Ken Cacho

Let your diners plunge into the creamy taste of coconut milk and crab
meat with one of Bicol’s beloved delicacies — a flavorful and spicy
plate of Pinangat!
 COOK THE PINANGAT

1000 ml Coconut Milk,

50 g Knorr Pork Broth Base 1.5kg

30 g Sugar, white, granulated

GARNISH

25 g Fried Garlic

25 g Crispy Onions

5 g Red Chilies

“Filipino diners love to rediscover
dishes by going back to the roots
of Filipino cuisine. Pinangat is a
recommended dish for anyone’s
menu looking to explore the
trend with a healthy coconut
stew that adds flavor and
blends with spices.”
Chef Ken Cacho
Country Executive Chef - Philippines
METHOD
CREATE THE PINANGAT
• Mix the coconut milk, garlic, ginger, onions, chilies,
bagoong, pepper, and Knorr Chicken Powder
together in a bowl.
• In a separate bowl, mix the pork belly, peeled
shrimp, and shredded dried fish together.
• Stack 3 pieces of whole taro leaves. On top of the
overlapping taro leaves, place the pork and shrimp
mixture along with the shredded taro leaves in an
alternating manner.
• Next, pour the coconut-bagoong mixture on top
from the first step.
• Fold the whole taro leaves and wrap the filling into
a parcel. Once done, tie it with butcher twine or
young coconut leaves to secure the pinangat.

COOK THE PINANGAT

INGREDIENTS (Serves 10)
• Place the pinangat in a pot.
• Pour the coconut milk, sugar, and Knorr Pork Broth
CREATE THE PINANGAT
Base to create the braising liquid.
500 g Coconut Milk • Bring to a boil and simmer for 1.5 hours on low heat.

50 g Garlic, grated
GARNISH
80 g Ginger, grated • Once done, remove the pinangat and serve on a
plate.
150 g Red Onions, grated
• Pour some of the remaining liquid as a sauce
20 g Red Chilies, sliced alongside the pinangat.
• Garnish with crispy fried garlic, crispy onions, and
100 g Bagoong, cooked
red chilies.
500 g Pork Belly, sliced thinly

300 g Peeled Shrimp or Crab Meat

200 g Dried Fish, shredded

2 g Pepper, ground black

20 g Knorr Chicken Powder 1kg
1500 g Taro Leaves, shredded
1000 g Taro Leaves, whole 10 - 12” (3 pcs per parcel)
Young Coconut Leaves or Butcher Twine
BEHIND
THE
It’s a classic homegrown dish that
uses chilis to spice up flavor and
address the rising demand for spicy
dishes in Filipino cuisine.

IRRESISTIBLE VEGETABLES / 12 FUTURE MENUS

 Tofu Mushroom
Cauli Sisig
BY Chef Ken Cacho

Tickle your diner’s tastebuds to guiltess indulgence from classic sisig,

made with tofu and veggies, through our recipe!
 “With the popularity of sisig, I was
inspired by the trend to create a
much healthier variant through
the use of whole vegetables. It’s
an interesting dish because it’s
not a typical sisig with the use
of fresh and colorful vegetables
that are tossed in a creamy, tangy
mayonnaise dressing to bring the
dish to a different level.”

Chef Ken Cacho

Country Executive Chef - Philippines

INGREDIENTS (Serves 10) METHOD

BREADING BREADING
240g Potato Starch • In a bowl, mix all ingredients until well incorporated.
Set aside.
240g All Purpose Flour
15g Knorr Rostip Chicken
PREPARATION
Seasoning Powder 1kg
Tofu Preparation
1g Black Pepper • In a bowl, season tofu with Knorr Rostip and black pepper.
Deep fry until golden brown and set aside.
PREPARATION Mushroom Preparation

500 g Firm Tofu • Using the breading, dredge the mushroom and tap excess.
• Deep fry until golden brown in the same frying oil used for
300 g Oyster Mushroom
the tofu. Set aside.
500 g Cauliflower
Cauliflower Preparation
• Using the breading, dredge the blanched cauliflower and
EGGPLANT SOY DRESSING tap excess.
60g Eggplant • Deep fry until golden brown in the same frying oil used for
240g Lady’s Choice Real Mayonnaise 5.5L the tofu. Set aside.

30 ml Knorr Liquid Seasoning 3.8L

EGGPLANT SOY DRESSING
• In a bowl, combine all ingredients until well incorporated.
ASSEMBLY
Taste and adjust seasoning if needed.
30g Margarine
60g White Onion ASSEMBLY
15g Green/Red Chili • In a wok, heat margarine. Add onions and chilies until they

60g Cherry Tomatoes soften. Next, add in the tofu, mushroom and cauliflower.
Sauté for 3 minutes.
30g Leeks
• Season with Knorr Liquid Seasoning then turn off the heat.
30g Spring Onions
• Fold in the eggplant soy dressing and mix until well
Fried Tofu, Mushroom and Cauliflower combined.
Eggplant Soy Dressing • Transfer to a sizzling plate and garnish with cherry
tomatoes, leeks and spring onions.
• Serve calamansi on the side.

IRRESISTIBLE VEGETABLES / 14 FUTURE MENUS

MODERNIZED
Comfort Food
Comfort food doesn’t have to be
monotonous and predictable…

MODERNIZED Take it from The Moment Group’s

Manam in Manila. They reinvented the
COMFORT FOOD Kansi (Beef Shank in Sour Batuan Soup)

puts a new spin on by using corned beef belly with a rich,

gravy-like sauce, served sizzling-style.
timeless dishes,
while keeping that
sense of connection
to one’s culture.
While diners are seeking
familiarity in dishes that
“taste like home”, they also
In this
section
According to Chef Brando, comfort food
is a chef’s challenge. It’s an innovative
want new, tasty combinations. This
combination of producing delicious food
can be done by adding or replacing
and using it to bring individual emotions and
ingredients, combining two or memories faster toward its route into the
more classical concepts to create heart and mind.
something new, or by applying
The innovation starts with applying
techniques that improve the dish’s
proper cooking techniques, correct flavor
flavor and texture. combinations, and seeing that the essence
of the dish is preserved and not drowned. See
how Chef Brando Santos has pulled out all
the stops with his Pulled Pork Adobo Tacos.

Top Ingredients: Chicken, Pork, Beef, Fish, Potato

Top Techniques: Grilling, Marinating, Frying, Roasting, Steaming

MODERNIZED COMFORT FOOD / 16 FUTURE MENUS

 Pulled Pork
Adobo Tacos
BY Chef Brando Santos

Create a treat that’s equal parts sweet and spicy! Enjoy a perfect
blend of flavors from savory cuts of pork, simmered in adobo sauce.
 “This dish is a new take on the
classic Filipino favorite, pork
adobo. The merging of cultures
in this dish maintains the flavors
and essence of the Pinoy food
icon, giving it a Mexican touch with
taco accouterments. Excitingly
new form, joyous nostalgia from a
classic.”
Chef Brando Santos
Senior Sous Chef- Visayas and Mindanao

INGREDIENTS (Serves 10) METHOD

MARINATE THE PORK MARINATE THE PORK

1000 g Pork Kasim, cut into 2-inch cubes
90 ml Knorr Liquid Seasoning 3.8L
120 ml Calamansi
• Combine the Knorr Liquid Seasoning and calamansi juice
in a bowl.
• Place the pork into the marinade then stir well.
• Let it marinate for 24 hours.

PREPARE THE PULLED PORK

PREPARE THE PULLED PORK
45 ml Corn Oil • Heat the oil in a medium pan. When the oil is hot, sauté
the marinated pork for about 5 minutes before adding the
90 g Minced Onions
onions and garlic.
45 g Minced Garlic • Stir in the Knorr Pork Broth Base and flour. Pour the water,
20 g Knorr Pork Broth Base 1.5kg soy sauce, and vinegar. Bring to a boil and let it simmer
until the pork is tender.
30 g All Purpose Flour
• Afterwards, toss in the bay leaf and peppercorns then let it
1000 ml Water simmer again.

45 ml Soy Sauce • Once it’s done, finish the pork filling with the Knorr Oyster
Flavoured Sauce.
45 ml White Vinegar
• Remove the cooked pork adobo from the pan and transfer
45 g White Sugar it to a plate or cutting board. Use a fork to shred or pull the
pork.
2 pcs Bayleaf
• Set it aside and keep it warm for the taco assembly.
3 g Whole Black Peppercorns

45 ml Knorr Oyster Flavoured Sauce 3.6kg ASSEMBLY

ASSEMBLY
20 pcs Prepared Soft Flour Tortilla
300 ml Prepared Salsa
300 ml Prepared Cheese Sauce
• Prepare to assemble your tacos by warming the soft flour
tortilla.
• Place a portion of the shredded pork adobo, salsa, and
cheese sauce on top of each tortilla.
• Garnish with the fresh cilantro and serve immediately.

Fresh Cilantro for Garnish

MODERNIZED COMFORT FOOD / 18 FUTURE MENUS

 Lechon Baka Pizza
(Roast Beef Pizza)
BY Chef Ken Cacho

Add a hearty twist to your menu by creating a dish that combines

a Filipino favorites through a serving of Lechon Baka Pizza!
Excite diners with a mouthwatering pizza, topped off with tender
cuts of roasted beef placed on top of every slice.
 INGREDIENTS (Serves 10)

“This dish was inspired by combining two

of the most popular dishes - lechon baka
and pizza. By applying the trend of modern
comfort, I tried to think outside of the box
on what could be a good topping and new
sauce base by adding a twist using Pinoy’s
favorite flavors.”

Chef Ken Cacho

Country Executive Chef - Philippines

BEHIND
THE
Replace the traditional classic tomato sauce
with a new gravy base that goes will with
sweet cherry tomatoes. This innovation is
great for any restaurant because it can be
plated beautifully in a restaurant or enjoyed
by diners who are on the go.

MODERNIZED COMFORT FOOD / 20 FUTURE MENUS

INGREDIENTS (Serves 10) METHOD

PREPARE THE PIZZA DOUGH PREPARE THE PIZZA DOUGH

800g Bread Flour • Prepare your flour by combining the all-purpose flour and

200g All Purpose Flour bread in a bowl.

20 g Sugar • Make the dough by mixing the water, sugar, and yeast

together. Let the yeast bloom for 5 minutes.

20 g Salt
• Add the combined flour and salt to the yeast mixture.
650 ml Water
Knead it continuously until gluten formation is developed
15 g Yeast
and the dough is smooth. When you think your dough is

sufficiently kneaded, try doing the windowpane test.

MAKE THE PIZZA GRAVY SAUCE
• Place the kneaded dough in an oiled bowl and cover it with
110 g Knorr Gravy Mix 550g
plastic wrap. Let it ferment for 1 hour or until it doubled in
15 ml Worcestershire Sauce
size.
25 ml Knorr Liquid Seasoning 3.8L
• Punch down the dough then proceed with dividing the
30 g Brown Sugar
dough into 10 balls.
1 g Black Pepper, ground, black • Roll into balls and let it proof for 1 hour.

COOK THE LECHON BAKA PIZZA MAKE THE PIZZA GRAVY SAUCE
1500 g Lechon Baka • Prepare the gravy by following the pack instructions.

500 g Cherry Tomatoes, sliced in half Dissolve 110g of Knorr Gravy Mix in 1L of water. Bring to a

300 g Red Onions, sauteed, translucent boil while stirring and simmer for 3 to 5 minutes.

500 g Mozzarella, grated • Once it’s ready, stir in the Worcestershire, Knorr Liquid

250 g Quick Melt Cheese, grated Seasoning, sugar, and black pepper.

250g Kesong Puti, diced

COOK THE LECHON BAKA PIZZA

• Flatten the dough ball and shape it into about an 8-inch

round or circle.

• Spread the gravy sauce on top of the pizza. Top the pizza

dough evenly with the lechon baka along with the other

toppings.

• Bake the lechon baka pizza in a 450 degrees Fahrenheit

oven for 15 minutes or until the dough is golden and crisp.

• Serve while it’s hot and freshly baked.

MODERNIZED COMFORT FOOD / 22 FUTURE MENUS
 Embotido Meatballs
with Cheese Gravy
BY Chef Carlos Aluning

Serve up a holiday classic with a fresh new take! Prepare a filling

plate of meatballs with a Filipino twist, made even more savory with
an explosion of flavors of pork and eggs paired with savory cheesy
gravy in every bite.

INGREDIENTS (Serves 10)
CREATE THE EMBUTIDO MEATBALLS
1000 g Ground Pork
30 g Fresh Garlic, chopped
100 g White Onions, chopped
100 g Carrots, chopped
50 g Pickle Relish, sweet
70 g Pimiento, chopped
70 g Philips Vienna Sausage, small cubes
40 g Raisins, optional
20 g Knorr Chicken Powder 1kg
50 ml Knorr Liquid Seasoning, 3.8L
5 g Knorr Rostip Chicken Powder 1kg
80 g Condensed Milk
120 g Pandesal, 4pcs, coarse crumbs
80 g Cheddar Cheese, Eden, grated
2 pcs Fresh Eggs, beaten
2 g Ultra Bind
SERVE WITH A CHEESY GRAVY SAUCE
1000 ml Water
110 g Knorr Gravy Mix 550g
100 g Cheese Whiz
50 g Quickmelt Cheese
5 ml Knorr Liquid Seasoning 3.8L
10 g Brown Sugar
5 g Knorr Pork Broth Base 1.5kg
100 ml All Purpose Cream
10 g Star Margarine
“Embutido is a comfort food in
Filipino cuisine that you would like
to eat as a Pinoy in celebrations
and fiestas. To add a modern twist,
you can simply serve it in another
form like the iconic Swedish
meatballs. At the same time, I still
make sure that the essence of the
dish, embutido, is still there while
adding a new twist by pairing it
with a cheesy gravy sauce.
Chef Carlos Aluning
Senior Sous Chef – Chains
METHOD
CREATE THE EMBUTIDO MEATBALLS
• Place everything in a bowl.
• Mix well with both hands until well incorporated.
• Shape into balls with your preferred weight,
around 22-25g.
• Cook using a steamer or combi-oven for 15-20
minutes.
• Make sure the steamer’s water is already boiling
or the combi-oven is already pre-steamed before
cooking.
• Remove from the steamer then set aside to cool.
• Pan fry in a pan or deep fry until golden brown.
SERVE WITH A CHEESY GRAVY SAUCE
• Mix the water and Knorr Gravy Mix in a bowl
using a wire whisk.
• Transfer everything to a pot (except for the
Cheese Whiz and Quickmelt cheese). Mix well
then bring to a boil. Add both types of cheese
and stir well until they are well incorporated.
Simmer for 1 to 2 minutes.
• Pour the cheesy gravy sauce over the embutido
meatballs.
• Garnish with chopped parsley or spring
onions.”then bake at 160° C for 10 minutes.
MODERNIZED COMFORT FOOD / 24 FUTURE MENUS
 Kare-Kare Paella
with Lechon Kawali
BY Chef Ken Cacho

Cook up a main course rich in flavor and full of pork’s crunchy

goodness in every bite! Let your diners savor the succulent taste of
meaty goodness and an assortment of fresh vegetables and flavors
in Kare-Kare Paella with Lechon Kawali!
 INGREDIENTS (Serves 10)

“Why paella? Paella is a classic Spanish dish

that’s consumed by Filipinos communally like
how the Spanish would consume their paella
with families. It becomes a very interesting
dish because you’re mixing 2 different
cultures and creating an innovation of a
traditional kare-kare.”

Chef Ken Cacho

Country Executive Chef - Philippines

BEHIND
THE
It’s a dish with the best of both worlds -
crusty rice paired with a rich peanut base
stock that’s topped with crispy fried pork.

MODERNIZED COMFORT FOOD / 26 FUTURE MENUS

INGREDIENTS (Serves 10) METHOD

PREPARE THE KARE-KARE STOCK PREPARE THE KARE-KARE STOCK

• Throw in the water, bay leaves, and lemongrass in

1.5 liters Water
a pot. Let it boil for 30 minutes.
50 g Knorr Pork Broth Base 1.5kg
• Add the Knorr Pork Broth Base and Lady’s Choice
2 sticks Lemongrass, rolled
Peanut Butter Creamy. Stir to combine all the
250 g Lady’s Choice Peanut Butter Creamy 1kg
ingredients together.
2 pcs Bay Leaves • Strain and season with salt and pepper.
Salt

Pepper BAGOONG PAELLA

• In a separate pan, heat up some oil then add the

garlic. Cook it for about 2 minutes.

BAGOONG PAELLA
• Toss in the onions and sauté until it turns
50 g Garlic, minced
translucent.
100 g Onions, chopped
• Add the tomatoes and cook them until they turn
100 g Tomatoes, chopped
soft or until a paste-like consistency is achieved.
80 g Annatto Oil Once done, set it aside.
300 g Paella Rice or Japanese Rice • Heat up a paellera (paella pan) then add the

75 g Bagoong Guisado, prepared annatto oil.

• Add the soffrito (tomato paste from the previous

steps) and the bagoong. Sauté this for 5 minutes.

ASSEMBLY
• Add in the rice and sauté for another 5 minutes or
1 g Banana Heart, boiled for 30 minutes
until the grains are slightly toasted.
250 g String Beans, blanched and tied into knots
• Pour in the kare-kare stock and bring it to a
400 g Eggplant, sliced 1” thick and seared
continuous boil.
250 g Bok Choy, blanched and tied into knots

200 g Chicharon Bulaklak, prepared ASSEMBLY

500 g Lechon Kawali, prepared • Arrange the banana hearts in the paellera.

10 g Crispy Garlic, prepared • After 10 minutes of boiling, arrange the remaining

vegetables and continue cooking for 10 minutes or

5 g Spring Onions, finely sliced
until the liquid has completely evaporated and a

soccarat (a layer of toasted rice at the bottom) is

formed.

• Garnish with lechon kawali and chicharon bulaklak.

Top it off with garlic and spring onions.

MODERNIZED COMFORT FOOD / 28 FUTURE MENUS
 Vegetables, Soups, Broths, Meat, Leafy greens

LOW-WASTE
Menus
Make clever use of ingredients to help reduce
food waste (as well as costs).

create great complexity in flavors. And

LOW-WASTE MENUS most importantly, efficiently planning
aim for minimum the workflow in both back and front-
of-house, can significantly reduce food
waste & maximum waste.

flavors in dishes.
There’s a lot to learn from various
cuisines in the world where
the whole animal or the whole
vegetable is used in a dish because
people need to be resourceful with
the food available. That means
maximizing every piece of an
ingredient and not just keeping
the ‘good or premium cuts.’ This
positively impacts your profit, too;
it’s a win-win.
Techniques that have been around
for centuries like fermenting,
pickling, and curing, not only extend
the life of ingredients but also
THE LOW-
WASTE HEROES
The nose-to-tail trend has always been part
of Filipino cuisine, even in our main dishes,
says Chef Carlos Aluning. Especially in
provinces, chefs avoid wastage in ingredients
by maximizing the utility of each part of the
ingredient. But nowadays, this trend is even
accelerating further where more restaurants
and chefs are exploring new usages of
different parts of ingredients as part of their
core menus. In this section, Chef Carlos
Aluning shows how to utilize pork in multiple
ways – from the main protein to its blood to
create a crispy new spin on dinuguan.

Top Ingredients: Meat, Soups, Vegetables, Broths, Seafood

Top Techniques: Boiling, Grilling, Puréeing, Roasting, Pickling

LOW-WASTE MENUS / 30 FUTURE MENUS

 Crispy Pork
Dinuguan
BY Chef Carlos Aluning

Entice your diners to a special twist on the dinuguan dish they

know and love by preparing the stew with chunks of crispy,
mouthwatering lechon kawali!
 “Dinuguan is a classic Filipino
dish made with pork blood and
different parts of the pork, even
offals. This recipe is a modern take
that adds texture and another
dimension through the use of crispy
pork belly. This results in the best
of both worlds with crispy lechon
kawali in a rich and traditional
dinuguan sauce.

Chef Carlos Aluning

Senior Sous Chef - Chains

INGREDIENTS (Serves 10) METHOD

PREPARE THE CRISPY PORK BELLY PREPARE THE CRISPY PORK BELLY (LECHON KAWALI STYLE)

1500 g Pork Belly Slab, 3 pcs (500g each) • Rinse and clean well the pork belly under running water.
2500 ml Water If it’s bone-in, try to make some incisions in between the
bones.
60 g Knorr Pork Broth Base 1.5kg • Place everything (except the vegetable oil for frying) in
40 ml Fish Sauce a pressure cooker, cover it with the lid, and secure the
pressure cooker by locking it.
10 g Rock Salt
• Bring to a boil and when it whistles, lower the heat just
2 g Bay Leaves, 3 pcs enough to maintain the whistle. Continue cooking for 30
20 g Lemongrass, 2 pcs, bruised and tied to a knot to 45 minutes or until the meat is very tender.
• As soon as you let the steam release, you may now open
40 g White Onions, quartered, around 2pcs the lid carefully.
2 g Black Peppercorn • Let the pork belly cool down together with the stock so
that it can absorb more of the flavor.
60 ml Used Oil (Optional), from any oil used to
• Remove the meat from the stock and place it in a rack.
fry any pork protein Make sure to reserve the strained pork stock.
1000 ml Vegetable Oil, for frying • Optional: If you have a jacquard, you may poke the pork
skin several times.
• Let it dry at room temperature for at least 1 hour then
CREATE THE DINUGUAN SAUCE place it inside the chiller uncovered to continue the drying
for another hour.
30 ml Oil
• Once done, remove the chilled pork belly slab from the
50 g White Onions, chopped chiller at ambient temperature.
40 g Garlic, chopped • Meanwhile, pour the vegetable oil into a deep-frying
pot. Do not go more than half of the pot to avoid the oil
10 g Ginger, chopped overflowing during the frying process. Heat the oil until it
15 ml Fish Sauce reaches 150 to 160C or in low to medium heat.
• Blanch fry the pork slabs for 3 to 5 minutes. Make sure that
350 ml Water it is completely submerged in the hot fat and forms small
20 g Knorr Pork Broth Paste 1.5kg and tiny blisters but is not yet crispy.
• Remove the fried pork from the oil and drain well. Place in
20 g Knorr Beef Broth Paste 1.5kg
a rack, skin side-up then set aside to cool down properly.
80 ml White Vinegar Clean the oil in the pot by straining the impurities of fallen
meats.
700 ml Pork Blood
• In the same frying pot of oil, apply high heat until your
5 g White Sugar temperature reaches 190 to 200C. During this temperature,
0.5 g Black Pepper you can already see a cloud of smoke from your pot of oil
and that’s when you submerge your pork belly slabs.
• Cook for 2 to 3 minutes only to avoid a bitter taste and
dark black color. If done right, big and small blisters would
result throughout the belly skin.
• Rest for 5 to 10 minutes before carving to achieve
maximum crispiness.

LOW-WASTE MENUS / 32 FUTURE MENUS

INGREDIENTS (Serves 10)

ASSEMBLY

120 g Crispy Pork Belly

150 g Dinuguan Sauce

30 g Chicharon, market form, for garnish

Fish Sauce

Birdy Eye Chili

METHOD
CREATE THE DINUGUAN SAUCE
• Heat oil in a pot. Sauté the onions, garlic,
and ginger.
• Add the fish sauce and sauté further until
fragrant.
• Pour in the water and toss both kinds of
broth paste. Add vinegar and simmer for
5 minutes.
• Pour the pork blood and whisk well.
• Bring to a boil and simmer until it thickens.
• Finish by adding the white sugar and
black pepper.
• Strain the sauce and transfer it to a
serving bowl.

ASSEMBLY
• Assemble in a shallow plate according to
the portion of one serving.
• Serve immediately while it’s hot.
• Best enjoy with fish sauce and bird eye
chili on the side.

BEHIND
THE
You can explore creating your
own version of this trend by doing
a traditional version that utilizes
innards like heart, lungs, and
intestines.
LOW-WASTE MENUS / 34 FUTURE MENUS
 Seafood
Pancit Palabok
BY Chef Paulo Sia

Add an all-time Filipino favorite to the menu, topped with the fresh
flavors of seafood, through this Seafood Pancit Palabok recipe!
Cook up a filling plate of flavorful noodles topped off with the fresh
taste of seafood.
 “Pancit palabok is a classic
recipe that maximizes local
ingredients. This promotes
zero waste because you can
practically garnish or add any
local seafood ingredient to create
this dish. The sauce is also very
versatile and can be used in a
variety of ways.”

Chef Paulo Sia

Senior Sous Chef – Luzon and GMA

INGREDIENTS (Serves 10) METHOD

PREPARE THE PANCIT PALABOK NOODLES PREPARE THE PANCIT PALABOK NOODLES

1000 ml Water • In a wok, boil the water and blanch the palabok noodles

1000 ml Palabok Noodles until it is cooked.

• Strain the noodles in a colander and add the canola oil.
45 ml Canola Oil
Toss them together then set the noodles aside.

CREATE THE PALABOK SAUCE

CREATE THE PALABOK SAUCE
60 ml Annatto Oil, add more as needed
• In a wok, stir-fry the onion, garlic, and pork with annatto oil.
45 g Onions, chopped
• Add the black pepper, water, slurry, Knorr Shrimp
45 g Garlic, chopped
Seasoning Powder, and patis. Simmer until the sauce
200 g Ground Pork thickens.
2 g Black Pepper, ground • You may add more annatto oil needed to achieve your
800 ml Water desired color. Once done, set aside.
200 ml Cornstarch Slurry, 1:1 ratio with water
20 g Knorr Shrimp Seasoning Powder 1kg ASSEMBLY
30 ml Patis, to taste • Sauté the shrimp with Knorr Liquid Seasoning and season
the tofu with Knorr Rostip. Set aside.

ASSEMBLY • Plate the dish and assemble the toppings on top.

• Serve with calamansi on the side. Toppings assembly may
200 g Shrimp
be adjusted to preference.
Knorr Liquid Seasoning 3.8L
120 g Tokwa, medium diced, fried
Knorr Rostip Chicken Seasoning Powder 1kg
150 g Tinapang Bangus, smoked fish flakes
200 g Wombok, Pechay Baguio, blanched
200 g Egg, hard-boiled, quartered
30 g Fried Garlic, chopped
15 g Spring Onions, chopped
Calamansi, halves

LOW-WASTE MENUS / 36 FUTURE MENUS

 FEEL-GOOD
Food
Positive yet tasty dishes that boost
the mind, body, and spirit…

“FEEL-GOOD FOOD Choosing alternative ingredients

that have less saturated fat,
is about vitality. leaner cuts of meat, and creating

And the key to this lighter versions of rich sauces are

just some of the many ways
is diversity and to approach this.

balance in the food For Chef Paulo Sia, feel-good food is

we eat.” - Ria van der
Maas, Global Diet &
Health Manager
Health-conscious guests want
wholesome yet tasty dining
experiences. And these can be
provided by creating a variety
of choices on the menu using
immunity-boosting ingredients
and techniques that retain their
nutritional value.
about diners enjoying their cravings
but in a nutritious way. Chefs and
restaurant owners should also consider
the ingredients they use such as using
more lean meat, fresh vegetables, or
seafood. By doing so, the dishes served
can still satisfy customers with delicious
and filling experiences while providing
nutritional value in the food they eat.
And in this section, Chef Ken Cacho
reinvents classic vegetable dishes
with a variety of cooking methods and
pairings that are sure to bring bursts
of flavors and nutritional balance to
diners’ meals.

Top Ingredients: Ginger, Honey, Herbs, Olive Oil, Garlic

Top Techniques: Fresh, Boiling, Seasoning, Blending, Roasting

FEEL-GOOD FOOD / 38 FUTURE MENUS

 Grilled Boneless Bangus
with Green Tomato Salad
BY Chef Ken Cacho

Engage your diner’s appetites with the freshly grilled flavors of a

hearty serving of boneless bangus! Top this dish off with a healthy
portion of green tomato salad!
 “Grilled bangus is a staple in Filipino
households’ handaans and fiestas.
Anything grilled is typically known
as a Filipino staple, especially
grilled bangus. With salsa on the
side, it’s perfectly paired with the
fish to add freshness and tartness
from the natural acidity of the
tomatoes. Try this trend by adding
this healthy and nutritious dish to
your menu!”
Chef Ken Cacho
Country Executive Chef - Philippines

INGREDIENTS (Serves 10) METHOD

PREPARE THE GREEN TOMATO SALAD PREPARE THE GREEN TOMATO SALAD

250 g Green Tomatoes, cut into small diced • Make a simple tomato salad by tossing all

20 g Chinese Parsley (Kinchay), chiffonade ingredients in a bowl.

50 g Red Onions, cut into small diced • Set it aside and leave it to macerate for 15 minutes.

10 g Spring Onions, finely sliced

10 g Knorr Chicken Powder 1kg SERVE THE INIHAW NA BANGUS

1 g Black Pepper, ground • Marinate the milkfish for 30 minutes with the Knorr

1 pc Green Chilies, deseeded, sliced julienned Liquid Seasoning, black pepper, calamansi juice,

5 g Fried Garlic Knorr Chicken Powder, sugar, and garlic.

10 g White Sugar, granulated • Grill the bangus skin side down first for 10 minutes.

Brush the top of the milkfish with a little annatto

SERVE THE INIHAW NA BANGUS oil before flipping it around.

2 pcs Bangus (350g cleaned weight), butterfly, • Continue cooking for 5 minutes until it turns

cleaned not scaled if grilling, scaled for pan-frying slightly charred and crisp.

30 ml Knorr Liquid Seasoning 3.8L • Flip the meat side up and top it with the tomato

1 g Black Pepper, ground salad.

30 ml Calamansi Juice • Serve while it’s hot.

5 g Knorr Chicken Powder 1kg

20 g Sugar, white, granulated

10 g Garlic, minced

25 ml Annatto Oil

TIP: Create the annatto oil by heating 1 part annatto seed and 3 parts oil to 300 degrees Fahrenheit for 5 minutes.

FEEL-GOOD FOOD / 40 FUTURE MENUS

 Atsarang Talong
with Chicharon Bulaklak
BY Chef Ken Cacho

Get ready to serve up a crunchy combination of pickled flavors and

fried goodness with this starter dish! This innovative starter will surely
excite the appetite with a hearty atsarang talong paired with crunchy,
mouthwatering chicharon bulaklak!

INGREDIENTS (Serves 10)
PREPARE THE PICKLING LIQUID
150 g Vinegar, cane or distilled
300 g Sugar, white
2 pcs Bay Leaves
1 g Pepper, ground, black
20 g Knorr Aromat Seasoning Powder 1kg
100 g Ginger, julienne
30 g Knorr Sinigang sa Sampalok Mix 800g
CREATE THE PICKLED EGGPLANT
(ATSARANG TALONG)
50 g Bell Peppers, brunoised
1000 g Eggplant, charred then peeled
5 g Garlic, minced
100 g Red Onions, brunoised
SERVE WITH CHICHARON BULAKLAK
2000 g Pork Flower Fat
6 liters Water
100 g Knorr Pork Broth Base 1.5kg
2 pcs Bay Leaves
150 ml Vinegar, white plain
1 g Peppercorns
Oil For Deep Frying
50 g Knorr Rostip Chicken Powder 1kg
“The highlight of this dish is the
eggplant, which is rich in fiber,
minerals, and vitamins. Through
the pickling technique, the
vegetable’s nutritional value is
preserved while lending a sweet
and sour flavor when served.”
Chef Ken Cacho
Country Executive Chef - Philippines
METHOD
PREPARE THE PICKLING LIQUID
• Boil all ingredients in a pot for 5 minutes to make the pickling
liquid for the eggplant.
CREATE THE PICKLED EGGPLANT (ATSARANG TALONG)
• In a bowl, mix the peppers, eggplant, garlic, and red onions.
• Add the pickling syrup and cool down overnight in the fridge.
SERVE WITH CHICHARON BULAKLAK
• Make the chicharon bulaklak by boiling the pork flower
fat, water, Knorr Pork Broth Base, bay leaves, vinegar, and
peppercorns for 1 hour or until the pork flower fat turns
tender.
• Strain and set it aside to cool down.
• Deep fry in 170 degrees Celsius oil for 20 to 25 minutes or
until the pork flower fat turns crispy and golden brown.
• Drain and toss the chicharon bulaklak with Knorr Rostip.
• Serve the chicharon bulaklak as a garnish on top of the
pickled eggplant.
FEEL-GOOD FOOD / 42 FUTURE MENUS
 UFS
ingredients
A Knorr Liquid Seasoning

Knorr Liquid Seasoning captures that iconic flavorful

taste and aroma that diners love.

B Knorr Sinigang sa Sampalok Mix

Knorr Sinigang Mix delivers the right sourness of real

tamarind balanced with a savoury taste.

C Knorr Chicken Powder

Knorr Chicken Powder enhances the natural umami of

my dish, making it meatier and more flavorful!

D Knorr Broth Bases (Beef, Chicken, Pork)

Knorr Broths help you consistently deliver a richer, full

meaty flavor that diners love.

E Knorr Oyster Sauce

Knorr Oyster Sauce gives your dishes that ideal sweet-

salty balanced taste.

F Lady’s Choice Real Mayonnaise

Lady’s Choice is made with high-quality ingredients that

deliver a delicious taste and the ideal texture.

G Knorr Rostip Chicken Seasoning

Knorr Rostip makes it easy to achieve the appetizing

blend of chicken and garlic.

For more
infovisit
UFS.COM

43/ TRENDSETTER REPORT

 D
A

D
A
G
C
B
F

Knorr Liquid Seasoning

3.8L
Knorr Broth Bases
F (Beef, Chicken, Pork)
1.5kg

E
Lady’s Choice
Real Mayonnaise 5.5L

G
Knorr Rostip
Chicken Seasoning
Powder 1kg
Knorr Oyster Sauce
3.6kg and 1kg

C
B

Knorr Chicken Powder

1kg and 300g Knorr Sinigang Mix
1kg and 160g

TRENDSETTER
UFS INGREDIENTS
REPORT //44
44 FUTURE MENUS
 MEET
the team
(L-R)

Chef Paulo Sia

Senior Sous Chef – Luzon and GMA

Over 21 years of experience in the food industry

2022 Philippine Culinary Cup
“US Pork” Highest Silver; “US Beef” Bronze

Chef Brando Santos

Senior Sous Chef – Visayas and Mindanao

Over 26 years of experience in the food industry

2022 Philippine Culinary Cup
“US Pork” Gold; “Elle Vire Seafood” Silver

Chef Carlos Aluning

Senior Sous Chef – Chains

Over 16 years of experience in the food industry

2022 Philippine Culinary Cup
“US Lamb” Gold Award
Chef Ken Cacho
Country Executive Chef – Philippines

Over 32 years of experience in the food industry

2022 Philippine Culinary Cup Chef of the Year
“US Beef”, “Modern Gourmet” Only Highest Gold;
“US Pork”, “US Lamb” Highest Gold;
“Elle Vire Seafood”, “Creative Breakfast” Gold

MEET THE TEAM / 46 FUTURE MENUS

ABOUT
us
UFS provides innovative
and high-quality
professional food
ingredients and value-
adding services created
by over 250 professional
chefs, covering fifty
cuisines in 200 million
dishes a day.
UFS brands include
Knorr Professional,
Lady’s Choice, Best
Foods, Hellmann’s, The
Vegetarian Butcher and
Carte d’Or Professional, all
created by Chefs for Chefs.
With the launch of the ‘Future
Menus’ Report, UFS is setting
trends and helping chefs to bring
them into action on their menus
through recipes, techniques,
and training. Our delicious menu
solutions are inspired by trends
and diner expectations, so you
can have today the inspiration
you need to keep your menu fresh
and ready for tomorrow.
As an integral part of Unilever’s
Nutrition Business, UFS is
contributing to the ambition to
be a ‘World-class Force for Good
in Food’. This means delivering
top financial performance whilst
helping people transition to
healthier diets to help reduce
the environmental impact of the
global food chain. This includes
reaching our net zero target
across our value chain by 2039
‘Future Menus’ will provide an
additional space to build towards
greater sustainability in food
service, empowering culinary
professionals and inspiring the
dishes of today and tomorrow.
 Stay
connectedvisit
UFS.COM
@unileverfoodsolutions_ph
/UnileverFoodSolutionsPhilippines
@unileverfoodsolutions_ph

The UFS Philippines Culinary Team (L-R): Chef Brando Santos Senior Sous Chef - Visayas
and Mindanao; Chef Paulo Sia, Senior Sous Chef - Luzon and GMA; Chef Ken Cacho
Country Executive Chef-Philippines; Chef Carlos Aluning Senior Sous Chef - Chains

ABOUT US / 48 FUTURE MENUS