항정살 · Pork Jowl · Grilled pork
Charcoal-Grilled Pork Jowl
Pork jowl (hangjeongsal, 항정살) is the cut from under the pig’s chin: crisp and chewy, rich and fragrant, and only a small amount comes from each pig.
Reserve a table: 0898 611 611What cut is pork jowl?
Hangjeongsal comes from the area under the jaw and throat of the pig. Each pig yields only a small portion, so this cut is often considered one worth trying. The meat has fine marbling and, once grilled, a slightly crisp texture with a springy chew rather than the soft, melting feel of pork belly.
How to grill and enjoy it at its best
- Grill quickly over hot charcoal, only about one to two minutes per side, to keep it crisp.
- Flip once the underside is just cooked; do not overgrill, or the meat will dry out.
- Dip it in sesame salt or a little wasabi, or wrap it in greens with grilled garlic.
Great to order with
- Pork Belly and Pork Collar: all three textures, crisp, rich and tender, in one meal.
- Kimchi Soup with Pork: tangy and spicy to balance the richness.
- Spicy Cold Noodles: a cool, tossed dish to finish the meal.
Quick questions about pork jowl
How much is the Korean pork jowl?
299,000 VND for a 160gr portion, according to the 2026 menu, excluding 10% VAT. Call 0898 611 611 to confirm the current price.
Is pork jowl included in any combo?
Yes, in Combo A (400gr, serves 2, 599,000 VND) and Combo B (800gr, serves 4, 1,159,000 VND), along with pork belly, pork collar and a complimentary serving of Tokbokki.
Why is pork jowl called a rare cut?
Each pig has only a small amount of meat under the chin, so this cut is not as plentiful as pork belly or pork collar.
See the full menuAll dishesRestaurant space
Gogizip BBQ · 93 Pham Van Nghi Street, Phu My Hung Urban Area, Tan Hung Ward, Ho Chi Minh City · Open 11:00 – 23:00 daily · Hotline 0898 611 611. Images are for illustration only.