Comments on: Kurobuta Pig’s Jowl Barbecue a la Marketman (Fourth Course)

By: sinbad

sinbad — Tue, 31 Mar 2009 14:47:38 +0000

I had my first try of the Kurobuta sausages and it was so delish!!! I always wanted my sausages grilled then made caramelized onions with caraway seeds on the side…It was splendid! Thanks to jimmy who introduced this lovely Kurizo!!!

By: caryn

caryn — Thu, 09 Oct 2008 07:56:41 +0000

heehee. a friend and i had a hilarious boo-boo when we first had kurobuta at a stall during a japanese festival. we were so excited to see the sign that we rushed up and asked for 2 sticks, we were flummoxed when handed meat that looked normal. we said “kurokunai yo” (it isn’t black) the vendor chuckled at that and explained that it was the skin that was black, not the insides. we left feeling enlightened, eyt embarrased for having made such a stupid mistake. hehehe.

By: jattremua

jattremua — Wed, 03 Sep 2008 10:34:11 +0000

kurobota is like kobebeef in texture not mushy very juicy and with nutty chewable texture when preparded semi well done paired it with hoisin sauce umm very subtle to the palate and goes well with red wine..

By: alicia

alicia — Thu, 21 Aug 2008 11:33:54 +0000

I think I want to start a blog so I can be invited to one of these dinners! Bravo! Everything down to the meal in the kitchen looked delicious. Am curiuos to see what other plans you have for the pork jowls and any other cuts of the kurobuta you may have bought.

By: ragamuffin girl

ragamuffin girl — Thu, 21 Aug 2008 01:54:23 +0000

Happy Bday MM!

Lots of Thai restos here use what they call pork neck- grilled and served with a tamarind dip. It’s yummy but at home we just marinate pork neck (which is probably pork cheek, right? Correct me if I’m wrong) in soy sauce, calamansi, garlic, salt and pepper then grill. we then slice it thinly and serve with the usual Pinoy crispy pata dip.

Your bbq is making me hungry. And homesick.

By: cumin

cumin — Wed, 20 Aug 2008 14:45:31 +0000

Happy birthday, MM! My wish is that you will continue to be showered with blessings — but today’s storm turned out to be a deluge!

By: Mandy

Mandy — Wed, 20 Aug 2008 14:43:26 +0000

oh my, i can really imagine how juicy the barbecue was judging from the looks of the sliced uncooked pork. i know i will never, ever become a vegetarian!

stupid question: does alternative foods sell retail? i know they have some items in the grocery i go to and it’s not thorough; their product list is to die for!

By: Katrina

Katrina — Wed, 20 Aug 2008 06:10:44 +0000

I remember Joey saying again and again, in awe and an almost reverent voice, “The fat is IN the pork!!!” I don’t think anyone could have made our pork-adoring friend any happier tht night. Staring at the second picture above, I myself am amazed at the marbling on that piece of meat! I won’t attempt to come up with a better word to describe it, as you already have: it was truly succulent.

By: sometime_lurker

sometime_lurker — Wed, 20 Aug 2008 05:37:51 +0000

HBD, MM!

By: mona

mona — Wed, 20 Aug 2008 04:52:34 +0000

Happy Birthday, MM!
Here’s to more delicious experiments posted on your blog. Thanks a bundle for making my lunch hour doubly appetizing!