The diverse flavors of today’s hot, global grilling trends are providing another way to drive pork demand.

Grilling is widely recognized as the traditional All-American cooking method. Now America’s top chefs, including Steven Raichlen, Bruce Aidells, Cindy Hutson and Sam Choy, are turning up the heat and grilling pork with spices inspired by South America, Europe, Asia, Africa and the Caribbean. These chefs and several others have contributed their own recipes and tips to a new checkoff-funded grilling promotion.

“Americans are more curious about combining foreign flavors with traditional American foods,” says Steve Schmeichel, a pork producer from Hurley, S.D. “The grill is the perfect place to start using these new flavors with any other versatile pork cut.”

A National Pork Board survey found that 96 percent of Americans are open to experimenting with new flavors – using a variety of seasonings and marinades. Of the more than 66 million Americans who plan to grill this summer, 8 out of 10 will combine flavors to use with meat.

Pork is a perfect partner to pair with bold and ethnic spices, herbs and marinades, says Schmeichel.

Patio chefs at every level can grill like the pros by ordering a free booklet, Fire Up!: A Guide to Grilling and Barbecuing Pork. This all-in-one grilling and barbecuing guide is available on the checkoff-funded Web site, www.otherwhitemeat.com