Pork Jowls (Samgyupsal Cut): The Hidden Gem of Korean BBQ and Filipino Kitchens
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When you think of samgyupsal, you probably imagine perfectly grilled slices of pork belly sizzling on a hot plate. But there’s another cut that’s been gaining attention among grill enthusiasts — Pork Jowls, also known as the Samgyupsal Cut from the cheek. Rich, juicy, and packed with flavor, this underrated cut delivers a satisfying bite that’s both crispy and tender in all the right places.
What Are Pork Jowls?
Pork jowls come from the cheek area of the pig, just below the head. This part is naturally marbled with thin layers of fat that melt beautifully when cooked — giving it that irresistible combination of crunch and succulence. While it’s often overshadowed by belly cuts, pork jowls are prized in many cuisines for their unique texture and deep, porky flavor.
Why It’s a Must-Try Cut
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Perfect for Grilling
Pork jowls caramelize beautifully when grilled. The fat crisps up while the meat stays juicy — ideal for samgyupsal nights at home or outdoor BBQs. -
Flavor Bomb
Because of its high marbling, this cut packs more umami flavor than leaner parts of the pig. Every bite delivers a mix of crunch, chew, and melt-in-your-mouth goodness. -
Affordable but Premium
You get the same indulgence as pork belly at a more budget-friendly price — a smart choice for families and food businesses alike. -
Versatile in Cooking
While perfect for Korean-style grilling, pork jowls also shine in Filipino dishes like adobo sa mantika, inihaw, or even crispy bagnet-style preparations.
Ways to Enjoy Pork Jowls
Korean Samgyupsal Style – Grill thin slices until golden and dip in ssamjang, wrapped in lettuce with garlic and kimchi.
Crispy Pork Jowl Rice Bowl – Air-fry or deep-fry until crisp, then serve over garlic rice with a soy-vinegar dipping sauce.
Grilled Pork Jowls with Calamansi Glaze – Brush with a mix of calamansi, brown sugar, and soy sauce while grilling for a sweet-savory Filipino twist.
Cooking Tips
Render Slowly: Start over medium heat to let the fat render before crisping it up.
Don’t Overcrowd the Grill: Give each slice space to sear evenly.
Rest Before Serving: Let it sit for a few minutes after cooking — this keeps it juicy and flavorful.
The Cut That Surprises
Pork jowls may not be the most common cut on the menu, but once you’ve tried it, it’s hard to go back. Its perfect balance of fat and meat makes it a star on the grill and a comforting choice for home-style dishes. Whether you’re hosting a Korean BBQ night or craving a hearty rice meal, Pork Jowls (Samgyupsal Cut) deliver the kind of flavor that makes every bite unforgettable.