Up until a few days ago I had no idea what Akakuro-Buta was other than knowing that it was a type of pork. I had an opportunity to meet Christopher Ng of Wingtat Game Bird Packers during a media tasting tour who told me all about the Japanese style of pork which is raised in Alberta from 3 different varieties of pigs and bred there, it was previously exported solely to the Japanese market, it is now available locally.

Our tasting tour took us to 3 restaurants who each cooked up a dish or two for us to try of this product as well as some others.

Starting off at Kingyo Izakaya

I enjoyed a housemade Ginger Ale followed by their Tuna Tataki and Tomato Kimchi as a starter which was followed by Tonteki (Japanese Style Pork Steak).

Executive Chef Chikayoshi Kittaka  provided the recipe here for his Tonteki

Next stop was to Damso Modern Korean Cuisine

The Yuja Lemonade was refreshing served with a Beef Taco as a starter, which was then followed by 2 Akakuro-Buta dishes. The first was the Kimchi Jim with Akakuro-Nita Loin full of flavour and this was my favourite; followed by the Akakuro-buta Gamja-Tang the meat was fattier served in a saucy broth. The Yuzu Sorbet shaped like a snowman, unique and so refreshing was the perfect finish to the tasting.

Executive Chef Eric Lee provided the recipe here for the Kimchi Jim with Akakuro-Nita Loin and Akakuro-buta Gamja-Tang 

Last stop was to Secret Location in Gastown

We were served a Lavender Soda followed by Chef Jefferson Alvarez’s creation of the Burnt Apple Crusted Akakuru-buta Collar Butt impressive flavours & presentation!

Executive Chef Jefferson Alvarez provided the recipe here for the Burnt Apple Crusted Akakuru-buta Collar Butt

Learn more about Akakuro-Buta here and where it is available locally.

By: Richard Wolak