100 Favorite Dishes, No. 12: Berkshire Pork Belly with Japanese Plum At Sharaku | City of Ate | Dallas | Dallas Observer | The Leading Independent News Source in Dallas, Texas
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100 Favorite Dishes, No. 12: Berkshire Pork Belly with Japanese Plum At Sharaku

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me. Let's not get sucked into semantics of Kurobuta versus Berkshire when...
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To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Let's not get sucked into semantics of Kurobuta versus Berkshire when discussing this swine. It's the only way to avoid getting sucked into burdensome discussions of genetics, prefecture, trademarking and import law. We all know Kobe isn't real, so let's just assume that Kurobuta, when applied to pork, falls into the same family of marketing spiels designed to get you to spend a little (or a lot) more on fancy cuts of meat.

Let's keep things simple instead, and just say the "pork" served at Sharaku is very good.

Watch as the cook stokes the coals with a bamboo fan before balancing a thin skewer holding two rolled strips of meat cut from the black pig's belly. Inside the pinwheels of pork, a small Japanese plum waits to burst with fruity flavor. If you associate the word "plum" with sweetness you'll be surprised: The soft morsel is actually quite tart. Acid's the perfect foil for fatty swine, among other things, and here it works perfectly.

Hungry for more? Check back every morning for another dish, and download our Best Of App for Android and iPhone for more picks on the go.

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