Pork Jowl (Hangjeongsal) Korean BBQ Guide | Pig Company Meat Cuts Series #4
If pork belly is the classic, and pork neck is the balanced choice, pork jowl is the cut people discover once — and then start ordering every time.
In Korean, pork jowl is called hangjeongsal (항정살). It’s one of the most loved “premium pork cuts” in Korean BBQ because it has a very specific combination that’s hard to beat:
crispy outside + juicy inside + rich flavor + addictive chew
Hangjeongsal isn’t a cut you order to stay light. It’s a cut you order when you want Korean BBQ to feel extra satisfying. The fat melts, the edges brown fast, and every bite feels richer than normal pork — but still clean when it’s grilled properly.
This is post #4 in the Pig Company Meat Cuts Series, where we explain each cut you’ll find at Pig Company so you know exactly what it is, how it tastes, how to grill it, and how to eat it the Korean way.
What Is Pork Jowl (Hangjeongsal)?
Pork jowl comes from the cheek/jowl area of the pig, near the neck. Even though “jowl” can sound intense if you’re not used to it, hangjeongsal is widely considered a premium cut in Korea.
Why?
Because this area naturally has:
dense marbling
rich pork flavor
a unique chewy texture
fast browning on the grill
Unlike pork belly, which has obvious layers, pork jowl has more even marbling throughout. That means you get richness in every bite, not just in the fat strip.
What Does Pork Jowl Taste Like?
Hangjeongsal has one of the most recognizable textures in Korean BBQ.
A perfect bite should taste and feel like:
crispy edges
juicy center
rich pork flavor
slightly chewy, bouncy bite
clean finish when paired correctly
It’s not the same chew as pork neck (which is meatier). Pork jowl is a “springy premium chew” that feels intentionally satisfying.
If you like the crispy edge of pork belly but want something richer and more concentrated, jowl is usually the upgrade.
Why Pork Jowl Is a Top Korean BBQ Cut
1) The Texture Is the Main Attraction
Hangjeongsal delivers texture in layers:
seared outside
juicy inside
chewy “bounce” that keeps it interesting
It’s one of the few cuts where you can focus on texture alone and still be impressed.
2) It Browns Quickly and Smells Incredible
When pork jowl hits a hot grill, it immediately gives off that famous Korean BBQ aroma — rich, savory, slightly sweet.
It’s the cut that makes other tables look over.
3) It Feels Premium Without Being Complicated
Some premium cuts require perfect timing or special sauces.
Pork jowl doesn’t.
If the grill is hot, it’s almost impossible for hangjeongsal to taste boring.
Pork Jowl vs Pork Belly vs Pork Neck (Quick Comparison)
Pork Belly (Samgyeopsal)
fattier
more crispy contrast
classic Korean BBQ starter cut
Pork Neck (Moksal)
meatier
cleaner finish
great for people who dislike greasy cuts
Pork Jowl (Hangjeongsal)
richest “premium” feel
springy, addictive chew
best for people who love texture and marbling
If you want to order like a local:
pork belly first → pork neck → pork jowl as the “wow” cut.
How to Grill Pork Jowl Properly (So It’s Crispy, Not Greasy)
Pork jowl has enough fat that it can become oily if rushed, and chewy if undercooked. The goal is golden brown and crisp.
Step 1: Use High Heat
Hangjeongsal needs strong heat to sear and render.
Low heat makes it:
pale
oily
less flavorful
Step 2: Don’t Cook Too Many Pieces at Once
Overcrowding steams the meat and removes crisp edges.
Cook in small batches so every piece touches the grill properly.
Step 3: Wait for Browning Before Flipping
This is where jowl becomes addictive.
Let it sit until you see:
golden edges
slight crisp forming
the surface looks “set”
Then flip.
Step 4: Render the Fat (Don’t Rush the Center)
Hangjeongsal is best when the inside is cooked enough that the fat softens.
Undercooked jowl is chewy in a bad way.
Properly cooked jowl is chewy in a premium way.
The Best Way to Eat Pork Jowl (Pig Company Picks)
Hangjeongsal is rich, so the best pairings help it feel balanced.
1) Salt + Sesame Oil Dip (Best First Bite)
Start with this. Always.
This is the cleanest way to enjoy the cut itself:
rich pork flavor
crispness
clean finish
2) Lettuce Ssam (Best Balance)
Wrap with:
lettuce
one piece of jowl
small ssamjang
optional green chili
This makes it lighter and keeps the richness from building too fast.
3) Pork Jowl + Grilled Kimchi (Most Addictive Bite)
If you love bold flavors, this is the combo.
Jowl is rich, kimchi is tangy and spicy — together it’s the perfect Korean BBQ bite.
4) Pork Jowl + Pickled Onion (Best for “Not Too Heavy”)
If you want to keep eating without feeling full, add something acidic. It cuts the richness instantly.
Who Should Order Pork Jowl?
Pork jowl is perfect for:
people who love marbling
guests who enjoy chewy, bouncy texture
anyone who wants a premium Korean BBQ experience
diners who want to try “something locals love”
It may not be the best first choice for:
people who only like lean meat
anyone sensitive to rich cuts
guests who want simple, light bites only
But if you enjoy pork belly, jowl is almost always the next cut you’ll love.
Why Pork Jowl Is Popular in Korea
Hangjeongsal has built its reputation because it does what Korean BBQ does best:
grills fast
smells amazing
tastes rich
pairs perfectly with wraps and sauces
It’s also a cut that Koreans order when they want the meal to feel a bit more special — like a “reward” cut.
Not too fancy. Not too rare. Just… better.
Pork Jowl at Pig Company: Why We Serve It
At Pig Company, we keep pork jowl on the menu because it gives our pork lineup the “premium texture” cut that completes the experience.
You can eat pork belly and pork neck and feel fully satisfied — but pork jowl adds something different:
richer flavor
denser marbling
that signature chewy bite
It’s for guests who want more than the basics.
FAQ: Pork Jowl (Hangjeongsal)
Is pork jowl fatty?
It’s marbled and rich, yes — but when grilled properly it tastes clean, not greasy.
Why is pork jowl chewy?
That’s the signature texture. It should be bouncy and slightly chewy. If it feels tough, it’s either undercooked or cooked too low.
Is hangjeongsal better than samgyeopsal?
Different purpose. Samgyeopsal is classic and crispy. Hangjeongsal is richer and more premium in texture.
What dip is best for pork jowl?
Salt + sesame oil is the best first bite. Then ssamjang for wraps.
Final Thoughts: The Premium Pork Cut Korean BBQ Lovers Always Come Back For
Pork jowl is one of those cuts that doesn’t need explaining once you try it.
It’s rich, juicy, crispy at the edges, and has a unique chew that keeps every bite interesting. It feels premium without being complicated — and it’s one of the most satisfying pork cuts you can grill at Korean BBQ.
If you want to experience Korean BBQ like a local, pork jowl (hangjeongsal) is the cut to try after the classics.
