Dry-aged beef has graced many restaurant menus in recent years, but what about pork? Similar to beef, dry-aged pork tends to be more intense and flavourful, with a more “porky” taste, if you will.
It is certainly true of the Hangari Dry-aged Samgyeobsal (Duroc Chestnut Pork Belly) served at Seorae Korean Charcoal BBQ, a restaurant chain with a reputation as a pork rare-cut specialist with over 300 outlets globally.
Inspired by the traditional Korean claypot hangari which is historically reserved for fermenting iconic Korean staples like gochujang or kimchi, founder Chul Park and his team perfected the dry-ageing method to involve a three-essence fermentation technique in a tightly controlled 3°C chill chamber.
The result is Duroc Chestnut Pork Belly with the ideal meat-fat ratio. It marks the first launch of the Hangari Dry-Aged Series, and a glimpse of what’s yet to come.
Premium Duroc Chestnut-fed pigs were specially selected for their exceptional quality, succulence and impressive marbling. The flavour profile strikes a perfect balance between natural sweetness and savoury notes with a melt-in-your-mouth texture. The incorporation of chestnuts in the pig’s diet als results in higher levels of protein, healthy fatty acids and vitamins. Each serving is presented in a hangari pot.
Another new item on the menu is the Iberico Rare-Cut Tasting Platter featuring a selection of Iberico pork cuts. Totalling 350 grams, the platter is a chance for diners to enjoy 70 grams of each unique cut: Abanico, Rib Finger, Skirt Meat, Jowl, and Pork Tongue. Each cut in this set showcases its unique marbling, with the Jowl having the highest marbling among them.
Seorae also offers one of the rarest pork cuts, the Signature Korean Galmaegisal (premium pork skirt meat). Once said to be reserved only for Korean royalty in the past, the exclusive sirloin-extension – only 250 grams between the ribs and belly of a full-grown pig — is marinated and massaged for 30 minutes in a blend of Korean spices for a tender and juicy texture.
All meats are grilled over the binchotan, a white charcoal that generates intense and consistent heat, so that each piece is able to achieve the ideal texture, tenderness and smokiness.
Seorae Korean Charcoal BBQ is located at Compass One, Jem, Nex, Northpoint City, Plaza Singapura and Tampines Mall.
