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We have teamed up with the Hirata Farm up in the Yamagata prefecture of Japan to bring you one of the best pork that Japan has to offer. This pork is called Sangenton (the iberico pork of Japan if you like). It is prized for juiciness, flavour and tenderness. Also, the meat is pink-hued and heavily marbled.
This roast is enough for 4-6 persons. Easy to prepare and cook. It will fit in most Japanese ovens.
Its high fat content makes the pork suitable for slow cooking. Most Japanese serve it as Tonkatsu (deep-fried pork cutlet).
This is how we prepared it:
In a small bowl, mix together olive oil, our Steak Spice and Taco Spice. (Find them in the related items section below!)
Spread the mixture all over the pork shoulder and rub it in the meat.
Put the meat on a rack set into a roasting pan. Roast for 20 minutes at approx. 200 degrees Celcius and then reduce the heat to 160 degrees Celcius. Continue to cook until an instant-read thermometer inserted into the shoulder reads 85 degrees Celcius. This might take up to 1-2h depending on your device.
When finished, remove the pork from the oven and let it rest for about 20 minutes. Serve with smoked paprika, carrots, onions, potatoes, sweet potatoes etc.
At the Hirata Farm in Yamagata, breeding, feeding, processing, distribution, and shipping takes places under one roof. The Hirata Farm ("Hirata Bokujou" in Japanese) is well-known for premium pork in Japan. No hormones are ever used. Also, the pigs are not fed any animal proteins. They are fed vegetable mixtures such as corn, local rice, and soybean etc. The used vegetables are carefully selected and of the best quality.
The so-called "Sangenton" (三元豚）is the result of selective breeding between the American landrace, the British Berkshire, and the Duroc Hog.
The pigs are relatively small and take about 250 days to be raised. Normal pigs take about 160 days. Also due to their size, they have a much lower yield, what basically makes them every corporate farmer's nightmare. However at the Hirata farm quality comes first.
The Hirata Farm has grown into a large company over the last 50 years with restaurants and own walk-in stores all over Japan. However, the traditional value of quality and customer first policy has never changed.
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪