Pork Jowl
Hangjeongsal
$7.99 / 6 oz (170g)
Snappy, marbled, gone first.
About 200 grams per pig, which is why you rarely see it. Marbled through with fine fat that renders fast, leaving a texture closer to snappy than soft.
How to cook
- Pan — Dry pan, medium-high. 3 minutes per side. Faster than belly.
- Air fryer — 400°F for 7–8 minutes.
- Serve — Salt and sesame oil in a small dish.
Ingredients
Pork jowl, salt, black pepper.
Nutrition
Per 4 oz — 310 cal, 23g fat, 0g carbs, 22g protein. PLACEHOLDER.
Singles ship inside a box.
Frozen shipping costs a lot, so everything goes out in one insulated box. Start with a box and this drops into the same delivery — no second shipping charge.
Start with a boxYou can add single packs from your cart once a box is in it.
- Ships frozen
- Dispatched in 24 hrs
- USDA & HACCP
Flavor profile
WHY YOU'VE NEVER SEEN THIS CUT
Pork jowl sits between the neck and the shoulder. A whole pig yields roughly 200 grams of it, so American processors grind it into sausage rather than sell it whole. In Korea it is the premium order at a barbecue restaurant — priced above belly and usually gone first.
Hangjeongsal · 항정살
About six ounces of it exist per pig.
Jowl sits at the neck, where the shoulder meets the head. It is a small muscle, and once it is trimmed there is very little of it. That is the whole reason Korean grill houses charge more for it and serve it first.
The texture is what you are paying for. Fine white fat runs through it in a tight lattice, and it eats snappy rather than soft, closer to a good piece of chicken thigh than to belly.
Why it eats differently
A lattice, not a layer
Belly gives you fat in bands. Jowl gives you fat woven through short muscle fibres, which is why it holds a bite instead of collapsing.
It also cooks fast. Thin, well-marbled, and small, so it goes from raw to done in a minute or two a side. Overcook it and you lose the snap that made it worth ordering.
Frozen once
Frozen once, at the plant, and never again
Pork loses more to thawing and refreezing than it does to freezing. Every cycle tears the muscle from the inside and the water runs out onto the tray.
Ours is blast frozen once, right after cutting, and stays frozen the whole way to your door. No retail case, no thawing for display, no refreezing what didn't sell that day.
Belly · Butt · Jowl
| Product | Pork Jowl, sliced |
|---|---|
| Origin | United States |
| Net weight | 6 oz (170g), 1 pack |
| Seasoning | None. Unseasoned, ready for the pan or the grill |
| Storage | Keep frozen (0F / -18C or below) |
| Use by | See date printed on back of package |
| Inspection | USDA Inspected |
| Distributed by | Korkio Company |