You’ve heard of Kobe Beef; but, have you heard of Kagoshima Black Pig?

Kagoshima is known for its black pig, I was told.  When I heard that, I immediately thought of Kobe Beef…..really my only reference point.  But, when you start discussing the particular conditions that must be achieved to label beef Kobe, people start yawning.  It must be Tajima cattle, born and fed in Hyogo Prefecture, be slaughtered in certain places, have a certain marbling ratio, a certain meat quality score, etc.

Well, I was curious anyway…..what is black pig?  This is a much simpler discussion.  The Kagoshima Kurobuta, trademarked black pig, is a rare breed of pig originating from the English county of Berkshire.  It is known for its juiciness, flavor and tenderness.  And, you can find it all over Japan.  It’s delicious!

So far, my favorite pork dish in Japan is Tonkatsu.  It’s a pork cutlet coated in flour, then egg and finally panko bread crumbs and then fried or baked.  It’s served with rice and fermented peppers and a spicy curry sauce.  Tonkatsu is served in most restaurants.  I even had this very dish in a restaurant in the Narita Airport as a last supper in Japan.

A Japanese friend told me about the curry sauce mix that can be found in grocery stores. The brand I found is Golden Curry.  It’s medium hot…..and so good.  The directions on the package have you stir fry some meat and onions, add some veggies, cover with water and simmer til everything’s tender and then add the sauce mix and stir until it’s thickened. That’s good too.

But I prefer frying a pork cutlet, steaming rice and adding the sauce on the side.  Be prepared to want to lick the plate.  Whether you will or not probably depends on who you’re with.  My advice:  Don’t give a rip what anyone else thinks!  Go ahead and lick.