Pork Jowl (Hangjeongsal)

Pork jowl, also known as Hangjeongsal, is a cut from the part of the pig connecting the neck to the shoulder. It's a rare delicacy, with only about 200g to 400g available per pig. Key Features Texture and Taste: Characterized by its chewy and crispy texture due to the dense marbling (fat) interspersed within the lean meat. The savory juices spread in your mouth with every bite. Nutrition: Rich in protein and boasts a delicious, savory fatty flavor. Recommended Cooking Methods and Tips Grilling: It's most delicious when grilled on a griddle or frying pan until the outside is golden and crispy, while the inside remains juicy. Seasoning and Pairings: Wasabi & Salt: Because it's quite fatty, dipping it in fresh wasabi or simple salt maximizes its savory flavor. Spicy Scallion Salad / Fresh Kimchi Salad / Ssamjang: Pairing it with spicy and tangy seasoned vegetables helps cut through the richness. Hangjeongsal Rice Bowl (Hangjeong-deopbap): It's also popular as a rice bowl, where grilled pork jowl is simmered in teriyaki or soy sauce and served over rice.