This week, APL's PorkStar program hosted a gathering at Porkfat restaurant in Sydney. The event was hosted in an intimate format that brought upcoming chefs together with established food industry professionals to celebrate pork.  The innovative Thai restaurant takes its name from the practice of cooking with pork fat instead of standard commercial cooking oils. Head chef and co-owner, Narin “Jack” Kulasai's custom menu for the event included Pork Jowl Green Curry and Pork Soft Bone Soup — presenting the chefs in attendance with a fresh take on undervalued cuts.  During the event, chef Narin was interviewed for the The Crackling Podcast. Narin spoke about how his career led him to Australia and how he brought with him the culinary influence of his home in central Thailand, where ‘the Pig is considered the lucky animal’.  Despite ongoing challenges in the foodservice landscape, PorkStar is reinvigorating its presence in the industry as it returns stronger than ever. By co-producing The Crackling Podcast, hosting events and showcasing innovative chefs like Narin, PorkStar continues to solidify pork's presence on menus in the foodservice industry. To hear more about Narin's story, listen to The Crackling Podcast here.