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Berkshire Hogs, Kobe Pork?


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A good friend will be sending me different cuts of Bershire pork.

Known as Kurobuta Pork in Japan and Berkshire Pork elsewhere, a very nice kind of pork.

My friend raised the pigs herself free-range and organic. They were young when they were slaughtered.

What would you suggest?

I have a sous vide cooker, but I don't always insist on sous vide everything.

Thank you for your help.

dcarch

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Berkshire pork is great. I eat it quite often because it's available fresh in the store down the street from my house. The stuff I get comes from Willow Creek Farms and it is very good. I'm not sure I'd compare it to Kobe/wagyu beef though. At least in terms of marbling, what I get isn't absolutely insanely marbled. It's got great fat (and I'm very happy that I can order it direct in the form of pure back fat) but it is not marbled through and through like Kobe is. I cook it like normal pork, though I do tend to treat it simply to accentuate its natural deliciousness. But I like to do that with everything I cook. Is your meat going to be extremely marbled like Kobe? If so, that must be due to how the hogs were fed, more than the breed I think.

As a sidenote, tonight I cut up some country rib meat to go into my pad see ew. I'm about to cook it right now: Should be good.

nunc est bibendum...

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It really depends on the cuts you get. I can tell you what we do at the butcher shop I work at with some of my favorite cuts though. Granted, we use Mangalitsa (the real Kobe of the pork world), Red Wattle and crosses between the two (my personal favorite. If you get any large portions of shoulder with skin on, porchetta is my go to. Collar steaks (the neck roll often turned into coppa) is phenomenal, probably one of my favorite cuts of pork, cooked just like a steak or pork chop. Seared hard Med-rare - works well cooked low temperature as well. Salt pepper and olive oil. Belly I would confit or turn to bacon.

Just some examples, once you get the cuts in it will be easier to say.

Andrew Vaserfirer aka avaserfi

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dcarch,

You can make Tonkatsu from the loin and tenderloin. :)

Yes, I wouldn't go so far as saying Kurobuta is the Kobe of Pork. There are many that can claim that. Mangalista and the Jabugo are two off the bat.

It's more like the Black Angus of Pork :) Nevertheless, it's still excellent.

Best regards.

Edited by Obese-Wan Kenobi (log)
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I just tried some Iberico Pork recently and it's the best pork I've ever tasted. Currently, there's only one importer into the US.

I had some of those tenderloins from La Tienda, but mine were obviously.. frozen . I did a light smoke with apple wood and finished sous vide.

Its good to have Morels

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The farmer here in Kansas- Lindsborg-. who started the Heritage turkey fad also has began raising Heritage pork. Heritage Foods USA sells Berkshire pork. Another site, http://www.americanberkshire.com/ has recipes for this kind of delicious pork.

http://www.porkbeinspired.com/Recipes.aspx

It isn't a speciality method for raising pigs but rather an old style breed with great flavor.

Edited by Norm Matthews (log)
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One preparation I learned from a local chef that is incredibly delicious and highlights the flavor of good pork is what I refer to as "candied shoulder"....

You take a good sized shoulder/butt, and cure it for 24hrs in a mixture of salt, sugar and chile flakes, it draws out a pretty amazing amount of liquid. Rinse it, dry it, and place it in a low temp oven (~250) until you could just about pull the bone from it. Take it out, let it cool down to a point where it is still warm and coat it with a mixture of brown sugar, a little bit of salt, and chile-related flakes and powders to taste, I even throw in a little cumin. After you have a pretty thick coating on it, put it back in the oven at a much higher temp (~450+) until the coating is good and melted in and the fat cap has a "jiggle" to it when you touch it.

Fresh tortillas, an array of condiments....it does good Berkshire, Duroc, Red Wattle, etc. PROUD.

Jerry

Kansas City, Mo.

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That's blood, I take it? You could use it to make blood sausage/cake, obviously. Fergus Henderson's recipe in his first book being but one example. The shoulder? Slow-cook it in an oven or, better yet, smoker. I'd keep the seasoning simple. Don't kill it with BBQ sauce. The chops? Pan-fry or grill. Pepper and maybe a nice finishing salt.

Chris Taylor

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I've never met an animal I didn't enjoy with salt and pepper.

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