Cheongyeopsal: The Prized Pork Neck of Korean Cuisine

Among the diverse cuts of pork, the pork neck, affectionately known as “Cheongyeopsal,” holds a special place in the hearts of Korean food enthusiasts. This unique cut, also referred to as “Cheongyeopsalchadol,” is prized for its dense marbling and distinctive chewy, crunchy texture.

In addition to the beloved pork neck, other popular pork cuts in Korean cuisine include the pork skirt, a small but flavorful section between the diaphragm and the liver, as well as the blade-end fatback, which connects the pork neck and sirloin. These special cuts are highly sought after by Korean food enthusiasts who appreciate the unique textures and flavors they offer.

Compared to beef, Koreans tend to have a stronger preference for pork, and the popularity of these special pork cuts is a testament to the country’s culinary traditions and the deep appreciation for the nuances of different meat cuts.

The image source is https://english.visitkorea.or.kr/