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★★★★★ 5.0 · 1 total
주말에 덩어리째 삶아서 돔베고기로 해먹었는데 껍질이 쫄깃해서 식감이 너무 좋다. 잡내도 없고 신선해서 가족들 모두 맛있게 잘 먹었어.
Charong Skin-On Pork Belly 500g is belly from a regular pig (not Jeju black pork), raised and processed in Jeju with 100% Korean (Jeju) origin, and is ideal for Dombe-gogi (Jeju-style boiled pork served on a wooden board) — boiled pork sliced on the board and dipped in meljeot (salted anchovy sauce) or salt. It is shipped chilled, never frozen, with the traceability number printed on it. Boil it whole for 40–50 minutes, then slice it into bite-size pieces on the board while it is still hot; refrigerate at or below 10℃ as soon as it arrives and eat within 2 days.
4,600 KRW per 100g
When you're in Jeju, pick it up at Charong office (30 Dodubong 2-gil, Jeju-si, Jeju Special Self-Governing Province, Republic of Korea) on weekdays 11:00–17:00 (14:00–17:00 if picking up today) · Payment in advance onlyOrder before the 8:50 AM cutoff and you can pick it up the same afternoon
Earn an estimated 230 KRW in points on this item (credited on purchase confirmation)
Shipping 5,000 KRW
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This product carries a traceability number, which is printed on the item you receive.
CutSkin-on pork belly — pork belly with the skin left on, skin included
TypeRegular skin-on pork belly, not Jeju black pork (uncooked, chilled raw meat)
Origin100% Korean (Jeju) · pigs raised in Jeju and processed in Jeju
Weight500g
ConditionChilled, never frozen
Traceability numberPrinted on the item you receive
Great forDombe-gogi (Jeju-style boiled pork, sliced and served on a wooden board), bossam and boiled pork (suyuk)
StorageRefrigerate at or below 10℃ the day it arrives; if you will not eat it within 2 days of receipt, freeze at or below −18℃
DispatchOrders paid by 8:50 AM ship by courier the same day
Dombe-gogi is a traditional Jeju dish of boiled pork sliced into bite-size pieces right on the cutting board. "Dombe" means cutting board in the Jeju dialect, and the Jeju way is to bring the freshly boiled meat to the table on the board itself and dip it in meljeot (salted anchovy sauce) or salt. It was a fixture at every feast, and Jeju families still make it at home today.
Skin-on pork belly is the belly cut with its skin left intact, so skin, fat and lean meat form distinct layers. Simmered slowly, the fat melts soft, the skin turns pleasantly chewy and the lean meat cooks through moist, so you get several textures in one bite. Mild lean meat and chewy skin enjoyed with the salty kick of meljeot is what makes Dombe-gogi so appealing.
This product is skin-on belly from a regular pig, not from Jeju black pork. It comes from Korean (Jeju) pigs raised in Jeju and processed in Jeju, and is shipped chilled, never frozen. If you are looking for Jeju black pork belly to grill, please see our "Jeju Black Pork Skin-On Belly 500g."
This product is 100% Korean (Jeju) in origin, raised in Jeju and processed in Jeju. The item you receive is shipped with its traceability number printed on it.
The traceability number lets you follow every stage from raising through processing, packing and sale. You can look it up in the "Check with your traceability number" box on the product page or on the Korean livestock traceability system (mtrace.go.kr). Take a moment to verify the production history of the meat you bought.
Ingredients (for 500g): 500g skin-on pork belly, about 2L water, 1 stalk green onion, 5 cloves garlic, 1 piece ginger, 1 tablespoon doenjang (optional), a few whole peppercorns.
PrepPat the surface of the meat dry and rinse it once in cold water. Boiling it whole keeps the juices in best.
Bring the water to a boilPut the water, green onion, garlic, ginger, peppercorns and doenjang in a pot and bring to a boil. The aromatic vegetables and doenjang take away any gaminess.
SimmerOnce boiling, add the pork belly and simmer over medium heat for 40–50 minutes. When a chopstick slides in easily with no pink juices, it is cooked through. The time varies with the size of the meat, so always check that the center is fully cooked.
Take outTake the boiled meat out and slice it on the cutting board right away, while it is still hot. If it is too hot and falls apart, let the steam off for just a moment.
Slice and serveSlice into bite-size pieces and bring it to the table on the board, skin side showing.
The Jeju classics are meljeot (salted anchovy sauce) and salt. Wrap greens, garlic, chili peppers and aged kimchi cut through the richness nicely. Pair it with sides like Jeju bracken, jarijeot (salted damselfish) or galchi-sokjeot (salted hairtail innards) for a table that feels truly Jeju.
Because it is skin-on belly, it is also great grilled. Start skin side down on a pan or over charcoal and cook over medium heat for crisp skin. Cooking time varies with thickness, so make sure it is cooked through to the center.
That the traceability number is printed on the product
That the packaging is not torn or leaking
That the meat is still cold
That the color is not dull and there is no off smell
If anything is wrong with the product, please take a photo and report it from your order details page as soon as possible.
Because it is chilled and never frozen, refrigerate it at or below 10℃ as soon as it arrives and enjoy it within 2 days of receipt. To keep it longer, divide it into single-meal portions and freeze at or below −18℃. The production date and use-by date are printed on the package.
If you have frozen the meat, thaw it slowly in the refrigerator and never refreeze meat that has been thawed. As a fresh food, it is best eaten as soon as possible.
When you crave Jeju-style boiled porkA simple meal — just boil and slice
Entertaining guests and feast tablesServed on the board, it looks generous and impressive
Bossam and boiled porkA full meal with kimchi and wrap greens
Skin-on pork belly is rich in protein and fat, and pork contains B vitamins (especially vitamin B1). Eating it with wrap greens makes for a balanced meal.
As a fresh food, returns for a change of mind are not possible. If there is a problem with the product you received, please take a photo and report it from your order details page as soon as possible; after confirmation we will help with an exchange or refund.
Product Disclosure
Dombe-gogi (Jeju-style boiled pork served on a wooden board) is a traditional Jeju dish of boiled pork sliced right on the cutting board. "Dombe" means cutting board in the Jeju dialect, and the Jeju way is to dip it in meljeot (salted anchovy sauce) or salt.
No. This product is regular skin-on pork belly, not Jeju black pork. It comes from Korean (Jeju) pigs raised in Jeju and processed in Jeju. For Jeju black pork belly, please see our "Jeju Black Pork Skin-On Belly 500g."
The origin is 100% Korean (Jeju), raised in Jeju and processed in Jeju. The traceability number is printed on the item you receive, and you can look up the raising, processing and packing stages in the "Check with your traceability number" box on the product page or on the Korean livestock traceability system (mtrace.go.kr).
Skin-on pork belly is the belly cut with the skin left on rather than removed. Skin, fat and lean meat form layers, so when boiled the skin turns chewy, the fat melts soft and the lean meat cooks through moist.
Bring water to a boil in a pot with green onion, garlic, ginger and whole peppercorns (plus doenjang if you like), add the pork belly whole and simmer over medium heat for 40–50 minutes. When a chopstick slides in with no pink juices, remove it and slice it into bite-size pieces on the cutting board right away, while it is still hot (if it is too hot and falls apart, let the steam off for a moment). The time varies with the size of the meat, so check that the center is fully cooked.
The Jeju classics are meljeot (salted anchovy sauce) and salt. Wrap greens, garlic, chili peppers and aged kimchi cut through the richness nicely.
Yes, because it is skin-on belly it is also great grilled. Start skin side down on a pan or over charcoal and cook over medium heat; cooking time varies with thickness, so make sure it is cooked through to the center.
Orders paid by 8:50 AM ship by courier the same day; weekends, public holidays and closed days roll over according to the dispatch calendar. You can see the estimated arrival date on the product page and at checkout, and we send the tracking number as soon as it ships.
Because it is chilled and never frozen, refrigerate it at or below 10℃ as soon as it arrives and eat it within 2 days of receipt. To keep it longer, divide it into single-meal portions and freeze at or below −18℃. Never refreeze meat that has been thawed. The production date and use-by date are printed on the package.
As a fresh food, returns for a change of mind are not possible. If the product is damaged or there is a problem, please take a photo and report it from your order details page as soon as possible; after confirmation we will help with an exchange or refund.
★★★★★ 5.0 · 1 reviews
주말에 덩어리째 삶아서 돔베고기로 해먹었는데 껍질이 쫄깃해서 식감이 너무 좋다. 잡내도 없고 신선해서 가족들 모두 맛있게 잘 먹었어.
From Charong
껍질의 쫄깃함과 신선한 고기 본연의 맛을 온가족이 함께 즐기셨다니 기쁩니다.
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