The pigs are fed only barley, with no Paylean added in to make them grow faster. They roam the small family farms in Alberta, not knowing that their days will end on the plates of some of the best Japanese restaurants.
The happier the hog, the juicier the pork, says Melissa Ng, who is helping to bring the Akakuro Buta pork to Vancouver for the first time through T & T.
Several restaurants are embracing the more marbled pork that results in juicier flavours. A media tour last week sampled dishes from Kingyo Izakaya, Damso Modern Korean and Secret Location. Damsos Eric Lee cooked his for 24 hours at 150 in a sous vide water bath, and the results would have made the happy hog even happier.
