Kurobuta Pork Shabu-Shabu / Sukiyaki | ±500g
- Regular price
-
£15.00 - Regular price
-
- Sale price
-
£15.00
Couldn't load pickup availability
-
-
-
FROZEN
-
Product Description
- Kurobuta Pork / Duke of Berkshire (Black Pork)
- Reared in Belgium
- 1.5mm-2mm, ±500g
- Frozen
Kurobuta Pork / Duke of Berkshire Pork
In Japan, this breed is known as Kurobuta pork and is as highly regarded as Wagyu beef. The meat is superbly marbled and is darker and sweeter than regular pork. It is also very tender as the muscle tissue is finer and smaller than in other breeds. Carefully thinly sliced from the belly, this will be perfect for your Sukiyaki or Shabu-Shabu hot pots!
Because of the nature of Kurobuta pork, please note that the layer of fat on these bellies is more predominant than with standard pork. This is good news as it is the flavour in the fat that makes this breed stand out.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
Delivery
| Weekday | FREE on orders over £50 (£5.95 on smaller orders) |
| Saturday | FREE on orders over £80 (£9.95 on smaller orders) |
| Same Day Delivery (London only) | COMING SOON |
BELGIUM
