· 흑돼지를 멸치젓(멜젓)에 찍어 먹어보자. 제주에서 가장 먼저 시작된 방법으로, 멸치젓이 풍기는 바다의 향과 흑돼지 담백함이 잘 어우러진다. · 흑돼지구이에 제주산 소주인 한라산을 곁들여보자. 돼지기름의 느끼함을 시원한 한라산 소주가 단번에 잡아준다.
· Let’s eat black pork dipped in anchovy sauce (meljeot). This method first originated in Jeju, and the scent of the sea from salted anchovies and the lightness of black pork go well together. · Let’s serve grilled black pork with Hallasan, a soju from Jeju. The cool soju from Hallasan immediately takes away the greasiness of pork fat.
· Let's try dipping black pork in anchovy sauce (Myeolchi-jeot). It is a method that started first in Jeju, where the ocean scent of the anchovy sauce and the savory taste of the black pork complement each other well.