Japanese ‘Yume No Daichi’ Pork Collar Slices

Our Japanese ‘Yume No Daichi’ Pork Collar Slices from Hokkaido have a clean taste and silky smooth texture. Each slice has a 1.5mm thickness that is ideal for shabu-shabu, steamboat, barbecue or just a simply pan-fry. The fat has a low melting temperature giving you a melt-in-your-mouth umami experience. Often referred to as Hokkaido Snow Pork, it is known for being odourless, succulent and having a high content of healthy oleic acid (approximately 42%) and over twice as much vitamin B1 as ordinary pork.

Yume no Daichi (夢の大地), which means ‘Land of Dreams’, is a premium brand of Japanese pork from nutrient-rich Hokkaido. Through careful crossbreeding, the ‘Yume no Daichi’ pig is a mix between the Duroc, Large Yorkshire, Landrace and Berkshire varieties. Raised in a pristine, stress-free environment, ‘Yume no Daichi’ pigs are fed a specialized diet of wheat and sweet potatoes, which enhances their flavour.

Here are a few ways to enjoy our Japanese ‘Yume No Daichi’ Pork Collar Slices:

Shabu-Shabu (Recommended) 

• Bring a pot of dashi broth to a gentle simmer
• Using chopsticks, take a single slice of  Japanese ‘Yume No Daichi’ Pork Collar and swish it through the hot broth for 10 – 15 seconds until it turns opaque
• Do not let the meat boil for long; the fat is very delicate and will lose its creamy texture if overcooked
• Serve with ponzu or sesame sauce

Steam With Plum

• Place the Japanese ‘Yume No Daichi’ Pork Collar Slices in a steamer basket
• Add a small amount of ginger or mashed pickled plum (umeboshi) on top of the slices — the acidity of the plum cuts through the richness of the collar’s marbling
• Steam for 3 – 5 minutes

Mille-Feuille Nabe

• For a more presentation-heavy meal, layer the Japanese ‘Yume No Daichi’ Pork Collar Slices with vegetables
• Alternate layers of pork collar slices and napa cabbage leaves in a stack, then cut the stack into 5cm sections
• Pack these sections tightly into a pot, add ginger slices and a light dashi-based broth, and simmer for 8 – 10 minutes until the pork is cooked through

Butadon (Hokkaido Pork Bowl)

• Briefly sauté the Japanese ‘Yume No Daichi’ Pork Collar Slices, then simmer them in a thick, sweet-savory glaze of soy sauce, sake, mirin and sugar until coated and glossy
• Place over a bowl of steamed Japanese rice and garnish with pickled ginger (beni shōga) and chopped scallions

Quick Pan-Fry (Yakiniku Style)

• Use a cast-iron skillet or yakiniku grill on medium-high heat
• Sear the Japanese ‘Yume No Daichi’ Pork Collar Slices for roughly 30 – 45 seconds per side — the high oleic acid content causes the fat to caramelize beautifully
• Season simply with sea salt or a light brush of soy-mirin-sake sauce (tare)
• Or skip the salt and crown each slice of pork with a small dollop of chilled caviar for the ultimate Surf & Turf pairing

To savour some wonderful Hokkaido pork without the hassle of cooking, visit Torio Japanese Restaurant.