Pork: Nothing Goes to Waste
Pigs have no useless parts. Some are just tougher to eat.
"That's why they say it's premium stuff!"
"...I'm sorry, but we won't be handling offal for the time being."
"No! This is delicious, I swear!"
"We already have plenty of beef offal."
"Ugh. Pig offal is so good, though. Can't you just buy a little?"
Deals are the same. Goods and people are always valuable. But sometimes there are just tricky goods or hard-to-get-along-with people.
"Hmph! If you can't even buy this much, this place must be something! Fine, I'll sell to those black-hearted corporations instead!"
"We're truly sorry. Have a safe trip."
"...Come on, I'll knock off 30 pt per kg as a special favor. What do you say? It's a huge loss-leader!"
"I'm sorry. As I mentioned, we're short on storage..."
"...Hmph!"
"...I guess I'll end the call here."
This supplier provides pork to System Industry. But they've failed to uphold their end of the bargain. Per the contract, they were supposed to deliver popular cuts like pork belly, ribs, neck, loin, Boston butt, jowl, and tenderloin. Yet just a few months in, they started dumping slow-selling offal at premium prices.
When called out for breaching the contract, they first dodged responsibility, and now they're brazenly flipping the script: 'We're giving you expensive cuts cheap—be grateful.'
"So they're jacking up prices for black-hearted corps and treating us like suckers."
They're supplying the hot sellers to those corps at 1.1 times the price. Trying to squeeze extra profit by ripping us off.
I have no intention of sticking with a supplier like that. They must've thought they were clever. Then again, don't get caught.
"...Annoying as hell."
Heat rises to my head, and my mouth goes dry. System Industry is a big corp, so these shady suppliers are rare, but when one pops up, it ruins my whole day with a headache.
I swing by the break room and pop two candies. Sweetness chases away the foul mood.
"...Whatever. Won't have to deal with them anymore."
Trust is the foundation of any deal. Quality and cost come after. No point clinging to a supplier whose foundation is shaky. System Industry isn't some small fry.
We can do without them.
...After venting, my stomach growls. Anger burns more energy than you'd think.
"Want something tasty."
Something hearty and delicious. Something to blow away today's irritation. What fits the bill?
"...Pork. Maybe pork."
Yeah. Pork. Pork it is today.
...Pork has weight to it. Unlike beef's luxurious, fatty vibe, pork feels more everyday.
Salt-crusted pork belly? Excellent. Grilled hot till the fat turns golden or brown—crisp and chewy perfection.
Shoulder and ham. Not bad. Ham's great boiled, shoulder shines in spicy stir-fry.
Neck. Seasoned neck is my jam.
Ribs. Rib stew, braised ribs, or St. Louis-style? Ah, loin and tenderloin for tonkatsu.
Once you've set your mind on pork, pork it must be. My stomach's primed for it.
Now... what to get?
"Here."
Near that skewer joint from last time, a decent spot catches my eye. Charcoal sizzling, the aroma of grilling meat thick in the air. Menu's packed with familiar cuts.
Perfect. Let's eat here.
"Welcome! Party of how many?"
"One."
"Ah, sorry. We only seat two or more."
"...I see."
A restaurant that won't let solos in? Never crossed my mind.
...Come to think of it, I rarely hit places like this alone. Usually with friends or family.
Hmm... still feels off. But rules are rules.
I step out quietly and scout another place. Plenty around.
"Welcome! Party of how many?"
"One."
"Right this way."
"Thank you."
Luckily, the second spot takes singles. No weird rules—relief.
Maybe the first was the odd one.
"Here's your menu. Ring the call bell if you need anything. We'll light the grill after you order."
"Got it."
Menu check: Pork belly 1 serving (200g) 9pt, seasoned neck 1 serving (200g) 5pt, pork ribs 1 serving (200g) 7pt... Generous portions at good prices. With pork costs lately, they must be taking a hit.
...Or not. Looking closer, it's a butcher-attached BBQ joint. They slaughter and process in-house. Makes the pricing sensible.
"Ready to order?"
"Pork belly two servings... seasoned neck two, pork ribs two. Please."
"That's a lot. You sure?"
"Yes."
...Post-order math: Two servings each is 1.2kg. About four pounds. Maybe overdid it.
But weights here are pre-grill. Meat shrinks 30% or so when cooked. Around 800g edible, then.
...Still a ton. Skipping rice might make it doable.
"Lighting the grill."
"Pork belly, two servings out. More when you're done."
"Mm."
Pork belly, two servings. About 10mm thick, long strips perfect for grilling.
Some spots sprinkle sea salt, but not here.
I tong a strip onto the hot plate. Sizzle...
The sound of meat hitting charcoal-heated iron is pure bliss. Grilling aroma rises through the fierce heat.
Soon, smoke billows with a hiss—fat dripping through to the coals.
Flip quick. Fire's intense. Fresh coals?
Grilling meat's an art, a talent. Steak chefs say it. True enough.
You imagine the unseen inside: Done? How done? Timing at this heat...
Now!
Flip again. Juices seep between the cupped edges. Saved before they hit the coals.
Gray surface branded with deep brown sear—a warning against overcooking.
Multiple flips ruin flavor on milder heat, but here? Flip often. Low heat cooks through; high heat chars outside while inside lags.
Tricky. Grilling's that hard.
But easy. For the guy with tongs and shears, it's effortless.
"Looks done... mm."
Grilling solo makes you forgiving to yourself.
Crispy surface. Skin under the fat crisped golden. Fresh fat crunches yet yields.
Outer crisp from rendered fat, inner burst of juice. This is it.
Umami flooding the mouth. Pork belly's raison d'être.
But fat alone nauseates. Balance is key.
Seems fatty, but meat tempers it. Bold flavors clash, muting each other.
Meat and fat both overpower solo. Together? They humble each other.
Miraculous. Full force is good, but eased? Divine.
"No extra salt... aged with it?"
No overt saltiness. But subtle savor in the juices. Mild, enhancing, never overpowering.
Best meat shines with just salt. This needs none.
Pork belly lives up to the hype. Bestsellers earn it.