Kurobuta Pork Yakiniku | 220g

Kurobuta Yakiniku - Tabletop Grill or Pan

±220g, sliced 3.5–4mm. Serves 2. Defrost 6–8 hours. Around 5 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 6 to 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Separate and dry the slices
Peel them apart while still cold and firm, then pat both sides dry. At this thickness they colour quickly, but only on a dry surface.

3. Season lightly, or not at all
Salt is enough. The dipping sauce does the rest at the table.

4. Medium-high heat, and no oil
A tabletop grill, ridged griddle or heavy pan. Add nothing. Kurobuta is well marbled and renders enough fat within the first slice.

5. Grill in small batches
1 to 1½ minutes a side, turning once, until caramelised outside and opaque all the way through. Pork wants cooking through rather than pink, and at 4mm that still takes barely two minutes.

6. Wipe the grill between rounds
Rendered fat pools and starts to smoke. Wipe it out with kitchen paper, let the surface come back to heat, then carry on.

7. Dip and eat immediately
Into yakiniku sauce, or salt and lemon. Serve with rice and something pickled. Cook as you eat, in rounds, rather than all at once.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 6 to 8 hours. Slices this thin thaw quickly.
Never defrost at room temperature or in a microwave.
Open the pack and peel the slices apart while they are still firm. Left to soften in a block they weld together and tear.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.