Pork jowl is the cut Korean BBQ regulars order first. Marbled with fine lines of fat that run right through it, it stays juicy on the grill where leaner cuts dry out — crisp at the edges, tender in the middle. K Meat & More delivers fresh pork jowl across Melbourne, cut and ready for the table. Fire up the grill and have a proper Korean pork BBQ at home tonight.
Why pork jowl
Pork jowl — hangjeongsal on a Korean BBQ menu — comes from the pig’s cheek and neck, where the muscle is worked and well-marbled. That marbling is the point.
- Juicy, not dry. The fat woven through the meat keeps it soft and moist on a hot grill, and gives it that chew Korean BBQ is loved for.
- Made for the grill. It cooks fast, crisps at the edges, and slices into bite-sized pieces for wrapping.
- Delivered fresh. Across Melbourne — the CBD, the north and the west — on a day that suits you.
How we cut it
We portion pork jowl the way you’d want it for the grill — even pieces, neatly trimmed, ready to go straight on.
- Pork Jowl 250g — a single pack, enough to share as part of a spread or grill on its own.
- Building a bigger night? Add more packs, or pair it with our marinated cuts and platters for a full table.
Order a couple of packs for a group and let it be the cut everyone reaches for.
Pork jowl for Korean BBQ at home
Pork jowl and Korean BBQ belong together. Grill it in slices until the edges catch, snip it into bite-sized pieces, and wrap it in lettuce with rice, ssamjang and a slice of garlic. A dip of sesame oil, salt and pepper on the side is all it needs.
Build a spread with kimchi and banchan, add a marinated beef cut to round it out, and you have a Korean BBQ night that holds its own against any restaurant — at your own table, at your own pace. See how it comes together on our Korean BBQ at home page.
How to cook pork jowl
Pork jowl is forgiving. Get the grill hot, lay the slices flat, and leave them until the fat renders and the edges crisp before turning. Cook it through — pork jowl is best when the outside is golden and a little crunchy. Snip into pieces with kitchen scissors, the Korean BBQ way, and eat straight off the grill.
Delivery
Order online and we deliver fresh across Melbourne — the CBD, the northern and western suburbs. Delivery is free on orders over $170, with a small delivery fee on smaller orders. Choose the day that suits when you check out.
Frequently asked questions
What is pork jowl?
Pork jowl is a cut from the cheek and neck of the pig, marbled with fine lines of fat. On a Korean BBQ menu it is called hangjeongsal. The marbling keeps it juicy on the grill and gives it a soft, chewy texture, which is why it is a favourite for Korean BBQ.
Where can I buy pork jowl in Melbourne?
K Meat & More delivers fresh pork jowl across Melbourne, with a focus on the CBD, northern and western suburbs. Order online and choose a delivery day that suits. Delivery is free over $170.
Is pork jowl good for Korean BBQ?
Yes. It is one of the most popular Korean BBQ pork cuts. It grills quickly, stays juicy, and slices neatly into pieces for wrapping in lettuce with rice and ssamjang.
How do you cook pork jowl?
Grill the slices on a hot plate until the fat renders and the edges crisp, then turn and cook through. Snip into bite-sized pieces and eat straight off the grill.
How much pork jowl do I need per person?
Plan on about 250 to 300 grams per person for a Korean BBQ spread with sides and other cuts, a little less if it is one of several meats on the table.