Kurobuta pork is a Japanese name for Berkshire pork that comes from a rare breed of pigs, dating back over 300 years to the English House of Windsor. Korobuta means "the black pig" and probably refers to the darker color of this pork. It is the highest quality of pork and, like its beef analogue Wagyu beef, it is known for its meat marbling.
Since it was my first time cooking and eating Kurobuta pork, I wanted to keep the preparation pretty simple so I can experience the natural taste of this wonderful meat. I marinaded the pork chops quickly in a mild Asian-style mixture of several different vinegars and oils, brown sugar and soy sauce and cooked them on a grill. The pork chops were full of wonderfully rich and sweet flavor and unbelievably juicy and tender. They paired beautifully with sweet grilled apricots and peppery arugula. This was a very special meal!
Ingredients:
2 tablespoons rice vinegar
2 tablespoons sherry vinegar
1 tablespoon hazelnut oil
1 tablespoon sesame oil
1 tablespoon garlic oil
2 tablespoons soy sauce
2 tablespoons brown sugar
1/3 teaspoon red pepper flakes
2 Kurobuta pork chops
Coarse salt, pepper to taste
2 apricots, halved, seeds removed
2 teaspoons of sugar
About 1 cup of arugula
Directions:
Combine the first eight ingredients in a plastic bag. Add the pork chops, seal, and marinade for at least 20 minutes and up to an hour.
Prepare grill. Sprinkle the apricot halves with sugar. Place pork chops and apricots on the grill and cook for about 5-6 minutes per side. Serve on a bed of arugula.
