Jungjong Jeju Heukdwaeji 중종 제주 흑돼지

The name Jungjong comes from Jungang-ro Jonghap Market, where the family once sold meat, and the business carried on in Yeon-dong, Shin-Jeju. Jeju black pork belly and neck go over charcoal, with the neck taken to medium-well so the center stays moist. Instead of a dip in meljeot, it can go into a wrap of pickled myeongyi leaves, and the bibim naengmyeon turns slightly brothy as its ice melts. There is an English menu.