THis is 1 fresh ingredient that has made itself a permanent fixture to our Annual Steamboat cum Teppanyaki Reunion Dinner - The Berkshire Black Pig, an American animal that the Japanese had grown so fondly of, the Kurobuta they call it.
Gliding it in hot soup reaps you a clean strip of 'purest tasting' pork; flipping it on teppanyaki plate generously oils the hot surface, getting it ready for more Teppanyaki cooking. Promptly, pop the slightly charred belly warp into your mouth, savoring its ultra delightful juices...
We had some common Pork collar by the table and could thus clearly distinguish between the two by our tongues. The Black Berkshire was unlike that of modern pork that irks of typical porky taste, its delicate texture and succulent meat left you hankering for more.
Having the options of Pork loin, collar or the belly, we love the belly most for its luscious bite. Withholding our stomach reserves for the red meat, we pass on the ever popular Abalone!? And have voted unanimously - next year's budget for Abalone would be saved for more of Piggy ;))
Pardon for the lack of pictures of the cooked meat; we were enjoying ourselves too much to stop :)
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