Korean Pork (Handon) is now available in Singapore!
If you love pork, this is news that should make you sit up. Korean pork has officially arrived in Singapore, and not just any pork – Korea’s premium Jeju Island pork, featuring both the legendary Jeju black pork and Jeju white pork, is now available here. The launch comes via a partnership between Culina and MEATK, the premium meat arm of SoGoodK founded by culinary entrepreneur Olivia Lee.
I attended the launch at Culina at COMO Dempsey and got a taste of the highly prized Black pork from Jeju Island. The last time I ate it was when I visited Seoul just before the Covid pandemic, and it left a lasting impression. I am so glad it is finally available here!
What Makes Korean Pork (Handon) From Jeju Island so Good
What sets the Pork from Jeju Island apart is its obsessive attention to farming and quality control. These pigs are raised on Jeju with carefully managed diets and strict standards, resulting in pork that is notably tender, juicy, and clean-tasting. In Korea, Jeju Black (Jeju heukdwaeji) is regarded as a benchmark for premium pork and is widely used by top chefs who value consistency and flavour purity.
The Legendary Jeju Black Pig
Although both Jeju Island black and white pork is now available, it is the Jeju Black that is truly special. Native to Jeju and raised for centuries, this breed is genetically distinct from commercial pigs, and according to research from the Swedish University of Agricultural Sciences, its superior flavour comes down largely to muscle fibre composition.
Jeju Black pigs carry a unique gene variant that results in a higher proportion of slow-twitch muscle fibres, which are rich in myoglobin, along with greater intramuscular fat or marbling. The result is meat that is darker, juicier, and more intensely flavoured, with fat that melts and releases aroma when cooked. Having tasted both the black and white pork side by side, I can tell you that the difference is quite obvious, with the Jeju Black delivering a deeper savouriness and richness that clearly sets it apart.
Savour the Flavour by Keeping it Simple!
I was given a sample of the black pork to prepare at home. Having experienced other premium pork like Kurobuta, Iberico and Mangalica, I know that there are two things to keep in mind to bring out the best in the pork. First, don’t complicate things. Just simple salt and white pepper will really bring out the flavour of the pork. And second, don’t overcook it.
Don’t Overcook the Pork!
Back in 2011, the FDA lowered the safe cooking temperature for whole cuts of pork to 63°C (145°F). This update aligned pork’s recommended cooking temperature with that of beef, veal, and lamb, emphasizing that cooking to 63°C with a 3-minute rest time ensures safety while keeping the meat juicier and more tender.
However, I wanted an even juicier pork, so I seasoned the pork belly with salt and pepper and cooked it sous vide at 58°C for one hour to keep the pork extra juicy but still safe to eat! After cooking, I patted the pork dry, dusted the outside with a thin layer of cornstarch, and pan-fried it to achieve that beautiful crust!
But if you don’t have a sous vide machine, don’t worry! Just be careful not to overcook the pork when grilling it. The pork is now available at Culina at Dempsey, and we can expect it to soon appear on the menus of some of the more premium Korean BBQ restaurants!
You may find the pork at Hanjip Korean Grill House and Nami Korean Grill House.
Conclusion
Jeju Black Pork is as distinct from regular pork as Wagyu is from ordinary beef — truly a cut above the normal pork and well worth trying!
Disclosure: This post was written after a media tasting event. There was no payment or obligation to write this article.
