17 (Mon) November 2010
-Oksu, Seongdong, Seoul, Korea-
with the Family
Hangjeongsal is a cut of pork. Don’t know what it’s called in English, and I couldn’t find a plausible translation of the term in various on-line dictionaries, though I did run across one of those butcher shop cross-sectional diagrams of a pig with the body parts delineated by name, and what appeared to be the upper neck region was labelled “hangjeongsal.” I don’t remember ever having seen much less eaten it outside of Korea. As the photo suggests, the meat is somewhat sinewy, grainy, textured like beef flank or skirt. Even when grilled to a crisp, it retains a distinct chewiness, a bite that some prefer over the tenderness of fatty pork bellies. I wouldn’t say that I prefer it over other cuts, but it’s a welcome change every once in awhile.