KOREAN PORK GUIDEPork buying guide

Choosing good pork,
made easy

From pork belly to pork shoulder, for camping or cooking at home —
we recommend products by price, thickness and purpose.

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HOW WE CHOOSE

When choosing pork,
start here

Even within pork belly, thickness, price and breed vary widely. If you only compare the price of a single pack, products with different pack weights are hard to compare properly.

So when choosing a product we look at thickness, price per 100g, breed and lineage, and certification together. Prices and product information are shown with the retailer and the date we checked.

ThicknessWhether it is thin for pan-frying or thick for camping
Price per 100g400g, 500g and 1kg products compared on the same basis
Breed and lineageDuroc, Berkshire, DGI Gold — breed information shown on the product
CertificationsAntibiotic-free, Animal Welfare, HACCP — each checked separately
This month's comparison · By purpose

Camping pork:
6 brands compared

For grilling outdoors, thickly cut products are easier to handle than thin pork belly. So this time we focused on products where thickness is stated and compared prices as well.

Among 9 products from 6 brands, Sunjin Pork Handon sells a 2cm-thick pork belly specifically for camping and barbecue. The lowest price per 100g was ₩2,600 from Pork Valley.

Compare 6 camping pork brands
Pork belly for grilling, price per 100g · Checked August 2026
BrandWeightPer 100gThickness
Sunjin Pork400g₩3,400≈ 2cm
Pork Valley500g₩2,600Not stated
HiPork500g₩3,08010·40mm
Dodram1kg₩2,490Not stated
All 9 products including Mokuchon are compared in the full article.
CATEGORIES

What pork are you looking for?

01
By cutBelly, shoulder, tenderloin and more
02
By purposeCamping, barbecue, cooking at home
03
Brand comparisonPrice, thickness and breed at a glance
04
How to grillHeat control and timing by thickness
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Comparison data for buying and cooking pork

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Choosing good pork
starts with the cut and thickness

We only cover what you can actually check: price, breed, certifications.
Compare them one by one at Meat Research Lab.

See the pork guide