No longer just Australian wagyu — Laoganbei adds Spanish Iberico pork to its new menu

▲ Laoganbei’s Spanish Iberico Bellota marbled pork. (Photo provided by Laoganbei)

Reported by Huang Shiyuan, Taipei

The Shanghai branch of Laoganbei, an Australian wagyu barbecue specialty restaurant brand that earned one Michelin star, has launched a new menu at its Taiwan location. It features five “wagyu innovation dishes” with diverse variations: tamagoyaki (Japanese omelet), sushi rolls, beef tendon stew, mozzarella hot pot, and oxtail donburi. The rice used is exclusively Hokkaido-produced Nanatsuboshi rice. Additionally, Spanish Iberico pork — hailed as the “Rolls-Royce of pork” — has officially been added to Laoganbei’s signature menu.

Laoganbei’s Spanish Iberico pork is of the highest Bellota grade. Four different cuts are prepared using distinct grilling techniques: the shoulder meat (known as rosu) is cooked using Laoganbei’s unique shabu-shabu grilling method, seared back and forth on a hot grill for about 30 seconds to reach medium-rare (approximately 30% cooked); the pork loin is grilled until golden brown on both sides, with the center remaining slightly pink at around medium (approximately 50% cooked), served with mustard; the marbled pork (Bellota) is grilled until golden brown on both sides and fully cooked, best enjoyed with lemon juice; and the pork ribs are grilled on all four sides until golden brown and fully cooked, paired with a spicy nanami sauce.