Akakuro-buta: Canadian-Raised Japanese-Style Premium Pork

Diana Chan March 11, 2014 product


M has recently been obsessed with Akakuro-buta pork that we found at T&T. In the past few weeks, I’m sure he’s bought well over 10 packs of this meat. I guess it helps that we work close to the T&T in Downtown.

Why does he love this pork so much? It has a large amount of fatty marbling that makes the pork tender and juicy. With other pork, we tend to find it a bit chewy and dry.


I’m not exactly sure the exact nutritional values compared the regular pork. We just eat things that taste good.

It is 100% Canadian pork that is raised to mirror the techniques of Japan’s Kurobuta. The hogs are raised in a stress-free, small family farms in Alberta with a monitored barley diet. They don’t have any hormones or additives. They are happy hogs until they meet their fate of becoming our meat for dinner.


They is exclusively sold at T&T, so you won’t find it ay any other grocery store. You can find it in the pork section with the black label.


The price for the premium pork is more expensive that regular pork, but it tastes a million times better than regular pork.

We’re not great cooks or anything, but you really can’t ruin a meal with this pork. It’s easy to prepare. So, all you really need to some salt and pepper for seasoning.


Throw it into a pan, let it cook until all that pinkiness is gone. This is probably the simpliest way to enjoy the pork. You can also leave it a little pink, but I always grew up with people telling me it should be cooked thoroughly.


Then, plate it and serve. We have weird sense of combining side items with the pork. I just really like salmon sashimi, so I grabbed that with the pork. Bad idea since it tasted really weird together. We should have steamed some vegetables instead.


Another time, we deep-fried it. We coated the pork with egg, flour and panko crumbs. Pan-fried it until it was golden brown.


This time we learned not to have sashimi with our pork, so we had rice and miso soup. Worked out much better.

Anyway we cook it, the pork still stays tender and juicy…. unless you accidentally overcook it. When you bite into a region with lots of marbled fat, your tastebuds will love you. Once your try this pork, all the other types of pork can’t compare.


About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

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