The AtlasHangjeongsal (Pork Jowl Neck)
supremely juicy · balanced fat and lean · slight sweetness · addictive texture
About this cut
Hangjeongsal is a prized specialty cut from the pork neck and jowl area, renowned for its incredible 'crunchy-tender' texture and dense, ivory-colored intramuscular marbling. Unlike the softer pork belly, this cut offers a distinct snap when bitten, followed by a rush of clean, sweet fat and deep savory flavor. It is a rare, small-yield cut that is the ultimate insider's choice for high-end Korean BBQ, celebrated for its perfect equilibrium between lean muscle and luscious fat.
Taste-DNA
Located in the subcutaneous layer between the neck and the shoulder, this cut primarily involves the M. serratus ventralis and adjacent masticatory muscles. These muscles are characterized by fine-grained fibers and high fat infiltration due to their specific physiological role and placement.
Preparation
Cooking Guide
Slice the meat thinly against the grain to enhance its unique snap. Use high, direct heat—preferably over charcoal—to rapidly render the intramuscular fat and trigger a robust Maillard reaction for a caramelized crust. Aim for an internal temperature of 68-70°C to ensure the fat is fully softened while maintaining the meat's structural integrity; allow a three-minute rest for juice redistribution.
Core Temperatures
Portions per Person
The intense richness and sweet fat profile demand a high-acid or carbonated pairing; a bone-dry Riesling or a crisp craft Pilsner will effectively cleanse the palate between bites.