제주 돼지 항정살: Pork collar — also known as neck or jowl — from Jeju island, famous for its black hog. There’s not much you can say about pork that hasn’t been said a thousand times over. If you’re an omnivore, you’ve already experienced how crap most of it can be. Dry pork-chops that belong in a Raymond Carver story… you know how it goes.
So if you haven’t had the opportunity to eat Jeju black pork in Korea, you’ve been gypped a thousand times over. It is special. It has an intense, free-range, Berkshire-ish flavor. (My limited research indicates that there is some relation between Jeju pork and the famed Berkshire/Kurobuta breed.)
And the collar? It’s out of this world. In contrast to the crispy/chewy thing going on with the common belly (also delicious), the collar’s fat distribution renders each piece texturally consistent, juicy, tender, melt-in-your-mouth, religious experience, etc., etc., etc., and so on and so forth. I’ve been habituated to the taste by the steady availability of the stuff — meat crack is what it is — though I can tell you that the first time I tried a bite, fresh off my pitiful electric stove-top, my eyes totally bugged out and I gasped and everything. Now, lesser pork will not do.