25 (Fri) March 2011
-Oksu, Seongsu, Seoul, Republic of Korea-
w W and DJ
Whereas the Korean term for standard pork belly is “samgyeopsal” – “three (sam) layered (gyeop) meat (sal)” – the term “ogyeopsal” – “five (o) layered (gyeop) meat (sal)” – refers to a heftier cut that includes an additional layer of fat and the skin. Each bite contains a multi-textural combination of tender flesh, crispy fat, and chewy skin.
Although I’m not a huge fan of pork skin per se, I can appreciate that the feel and flavor of the collagen contribute to a more dynamic experience than that of standard pork bellies sans skin.
(For more details re food, see WHAT)
(For more details re venues, see WHERE IN KOREA)