Crown Pig
Black pork · Jeju ·
Chef-grilled Jeju black pork smoked over applewood & oak
Chef-grilled Jeju black pork smoked over applewood & oak
"The meal I was most excited for delivered the greatest pork barbecue I’ve had. Chef Hoon Song carefully butchers top-quality Jeju black pigs (a heritage breed since 2015), ages them, then lightly smokes the meat over applewood and oak before his team cooks it on tabletop steel-pan grills. Our Combination C—pork tomahawk, arm shoulder, pork belly, and Boston butt for 99,000 won—was snipped with scissors as it sizzled, rendering some fat while keeping luscious, glistening pieces; each bite carried a gentle whiff of smoke and an ethereal tenderness that rivaled wagyu, but with a juicy porcine sweetness I’ve never found in American pork. Dabbed with ssamjang, grated wasabi, fine sea salt, or gochujang and wrapped in lettuce or shredded scallions in red chile sauce, it confirmed my belief that Jeju pork is the spiritual zenith of Korean barbecue." - Matthew Kang
"A chef-driven restaurant on Jeju Island where kitchen staff grill Jeju black pork over applewood and oak to maximize flavor and ensure diners get the best bite; chefs perform the grilling rather than having customers cook at their tables. The cooking highlights the pork’s pronounced meat juices and savory fat, showcasing the high quality of the locally sourced meat and emphasizing refined cuts and presentation rather than relying solely on traditional pork belly grilling." - Annie Harrigan
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