Agu Pork

Agu pork comes from a native breed long raised in Okinawa, a rare brand pig that once faced the brink of extinction. Smaller and slower growing than ordinary pigs, it is bred in limited numbers and is sometimes called the phantom pork. Its fat is rich in flavor compounds, giving it sweet, mellow fat and deeply flavorful lean meat.

Highlights

The fat of agu pork has a low melting point and a light quality, so it rarely feels heavy. As shabu shabu the sweetness of the fat stands out, and grilled it brings forward a savory aroma and the richness of the meat. It appears in a wide range of dishes, from soki soba and tonkatsu to hamburg steak, all made with agu pork.

Enjoying the Seasons

It is enjoyed year round, and its light fat makes it easy to eat even in summer, with shabu shabu staying refreshing in the hot season. In winter, a hot pot warms the body, and simmered with island vegetables it becomes a nourishing one pot meal. With a fine affinity for awamori, it is a dish to savor slowly.

Access and Basic Information

The northern part of the island, including Nago, is known as an active production area, where specialty shops and restaurants serve authentic dishes. More shops in Naha now offer agu pork dishes as well, making it popular with visitors. Shops certified for the brand serve meat of reliable quality.

A Quick Tip

To enjoy the true flavor of agu pork, start with shabu shabu. Tasting it simply with ponzu or island salt makes the sweetness of the fat clear. It costs more than ordinary pork, but its rarity and flavor are worth trying at least once.