The story
Nestled in the Jeju countryside, Crown Pig brings together rustic charm and modern sensibility, specializing in a rare crossbreed of Jeju black pig known as Nanchukmatdon. The restaurant’s unique smoking process yields pork that Mark Wiens calls "incredibly juicy and flavorful" — some of the best he's ever tasted. Diners can choose from cuts like pork neck, shoulder, and belly, each prepared with a focus on depth and texture.
Beyond the signature meats, the menu offers classic Korean accompaniments: chilled naengmyeon, a hearty kimchi jjigae, and savory kimchi fried rice. With outdoor seating and a casual, local-spot vibe, Crown Pig has earned a 4.5-star rating for delivering an elevated yet approachable barbecue experience rooted in Jeju’s culinary traditions.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Crown Pig’s pork neck earns rave reviews for its succulent, smoky depth, while the overall vibe is that of a humble, no-frills gem delivering pure, unfussy flavor.
“The first bite is the pork neck, and you just dip it in him salt. The juiciness just keeps on giving. Like the meat juice just keeps releasing into your mouth as you keep biting down. It's like a sponge of pork juice. That's so flavorful. That is unbelievable.”
What creators say
1 creator has covered Crown Pig. Most active: Mark Wiens
Crown Pig is a modern yet rustic restaurant in the Jeju countryside serving a special crossbreed of Jeju black pig called Nanchukmatdon, with a unique smoking process and incredibly juicy, flavorful pork that is some of the best I've ever tasted.
Dishes mentioned
Pork Neck
The first bite is the pork neck, and you just dip it in him salt. The juiciness just keeps on giving. Like the meat juice just keeps releasing into your mouth as you keep biting down. It's like a sponge of pork juice. That's so flavorful. That is unbelievable.
Pork Shoulder
Next bite is pork shoulder. Look at that meat to fat ratio. This one you can dip it into the shrimp. A little bit of shrimp. That has a nice chewiness. The fat is unbelievable. Squeezes and crunches with all this juice that's released. The firmness of it with that sear. So pure tasting. So natural tasting.
Pork Belly
The third cut is the pork belly. One of the favorite cuts for Korean barbecue. This looks so good. Pork belly is hard to beat because of that ratio of meat to fat. That's all mingled together. It melts in your mouth with the fat and the juices, but then it bounces back in your mouth with this springy texture to it. Some of the greatest pork I think I've ever tasted. It is insanely good.
Naengmyeon
Something you have to eat along with the barbecue. Cold noodles to cool you down to kind of cleanse the richness. I think it's buckwheat noodles with ice with some toppings. The thinness of it, the stretchiness of those noodles. So refreshing. Sometimes it's frozen radish water as well, like fermented radish water, giving it that depth of flavor. Then you can taste that that icy broth as well. Oh, that's so good.
Kimchi Jjigae
This is one of my favorite Korean dishes as well. Oh, that's a huge piece of tofu. Hopefully, they're using the cuts of the same pig in this. I think so. Must be like made with the scraps. That pork melts in your mouth. So tender with the flavor of that kimchi, that sourness to it. Oh, so good.
