![]() Whether it's burgers, pizza, cocktails, or some fun & nerdy food science, fast food to fine dining, restaurant kitchens to yours, from coast to coast, and around the world.įeel free to post any Serious Eats articles, videos, or anything about Serious Eats!Īll posts must be related to Serious Eats. Cut the Apples and drizzled with Lemon is the source for all things delicious from meticulously tested recipes to product and equipment recommendations to restaurant reviews. Toasted the Walnuts (steps 1, 2 & 3 can be done a day ahead)Ĥ. Created the Herbed Dry Rub for the Porkģ. To ensure everything ran smoothly during the preparation, I followed these steps.ġ. I rubbed it with seasonings that accentuate the deep flavors of the seared pork chop and served them with a summer fresh salad with fruit. I decided to treat this pork chop like a very fine steak. The small US farmers who are raising this heritage breed use the two names interchangeably. So the long story short, Kurobuta and Berkshire Pork are the same breed. They maintained the pureness of the breed. The Japanese were so impressed, they started breeding the hogs and calling them Kurobuta (translated as Black Hog). Over 300 years ago, the British government gave Japan a diplomatic gift of their famed Berkshire Hog. ![]() The herd belonged to the royalty of England. So where does the name Kurobuta come from? The heritage traces back to the 1600’s to the shire of Berks in England. They’re raised on small farms, have room to roam both inside and outside, eat grass from the pasture and do not receive antibiotics or hormones. They are known for their outstanding pork flavor and moist texture from the fine streaks of fat interwoven throughout the muscle. This breed is to pork what Wagu is to beef. All the Berkshire pigs are registered and the association ensures the breed is pure. The American Berkshire Association was established in 1875. Over the years as we have finagled with getting the pig and the pork chop just right, there are some farmers who went way back in history and are now raising and preserving the cherished heritage breed of Berkshire hogs. Now we can eat our pork chop with a little pink in the center but risk a tough piece of meat if we even slightly over cook it. They raised larger herds and larger pigs with less fat and more muscle. What a concept!Īs time went on, farmers started producing pork that were raised on grains eliminating the chances of consumers getting sick from under cooked pork. Now you could fully cook your pork chop in a crispy coating that kept the meat moist. What they did back then was to cook the living daylights out of the pork chop, serving up a very thin, tough, jerky-like meat. Through this type of diet, raw or under cooked pork could make you sick. ![]() It felt like I just discovered a new animal!īack in the day, pigs were fed meat products. Then I tried Berkshire heritage breed pork chops (a.k.a. I don’t cook a lot of pork on the grill, occasionally marinated pork tenderloin, definitely some baby back ribs and from time to time some brats will make an appearance on the grill grates. It felt like I just discovered a new animal!I want to add something new to my repertoire of summer grilling. I want to add something new to my repertoire of summer grilling. Roasted Walnuts & White Balsamic Vinaigrette Heritage Pork ~ Not the Other White Meat G rilled Berkshire Heritage Breed Pork Chop with Rosemary, Garlic & Sage Garden Salad with Grilled Apples, Blueberries,
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