For lovers of slow-smoked, tender meats, the word barbecue can be somewhat of a misnomer in Japan. Thoughts of racks of ribs or slices of fork-tender brisket are shattered by the reality of yakiniku; thin slices of meat quick-seared over high heat.
While yakiniku is a fine thing in its own right, if your heart is set on pulled pork, a thin slice of kalbi (rib) just isn’t enough. So what’s a devotee of low and slow to do?
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