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2012-12-16
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Flavouring aside, perhaps one has a greater desire for a tantalising texture in pursuit of attaining an exceptional meal experience. Any good piece of meat is capable of cropping up a challenging time, from the moment of selection, preparation to cooking. But all things cannot be achieved without a sophisticated rearing process in the case of swine production, especially when the legendary Iberian pig becomes the spotlight and well sought after by the culinary kitchen. If there are 2 things I sh
You probably have sank your teeth upteem times, tearing the meat effortlessly that follows by a lardy smooth melty sensation in the mouth with this prized meat - bathed in hot oil. While others had them at some popular Japanese eateries, I tried mine at Tonkichi – a Tonkatsu specialty chain – under the Pokka Food Corp.
In the month of December, the breaded Iberico tenderloin makes it to the menu for the first time – . Priced at $32, I received 3 fillet cuts, each half the size of my palm. Given a choice of hire (tenderloin) and rōsu (loin) cut, I often opt for the former as it came with lesser amount of fats and most delicate. In fact, the meat runs along the central spine of the pig, with the loin muscle making a larger part for locomotion and a much smaller segment merely for posture then becomes less fibrous – tenderloin, found near the end of this loin. Make your choice over hire or rōsu, either part of this Iberian pig will serve alongside with some refillable shredded cabbage & rice, tsukemono (pickles), chawanmushi, miso and fruits.
I fought hard to resist its buttery texture, these golden crisp fillets weren’t floury. I am always amazed by the Japanese batter, so well formulated that it shatters every time. Aren’t you tempted by the craggy exterior when confronted? I succumbed to this swine tyrant uncontrollably, too weak to defend. Although the crumbs can be edgy and caused some discomfort when met with parts of my soft oral linings, the moisture kept in the fillet under the crisp sheath soothed the pricks I had. What makes it marvellous was the less greasy and ultra-tender composition. This acorn-fed Spanish black pork is definitely worth trying. The additional 10bucks is the price to pay for the premium specimen, 50% for that regular hire katsu set going for $20.90. Be sure to dabble the meat in Worcestershire sauce, better yet, coat them in the powdered sesame seeds you crushed earlier on. The caramelised condiment adds a fruity punch to the meat. Unless you wanted more heat, the yellow karashi (Japanese mustard-paste) will be helpful. For simplicity, squeeze the lemon wedge for that extra zest and to fuse any additional oily secretion – if any – but wasn’t present in my case.I guess the meat is the only item I have greatly enjoyed, other than the good mannered service and a timber wood layout. Although I questioned on the quality of the rice which was mushy, the worst being the fruits – watermelon – all time syrupy in its unnatural form.
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