Jeju black pork near the airport with grilled scallions: Pork80

Trying rare Nanchuk Matdon pork in Jeju at Pork80

I visited Pork80, a black pork barbecue spot near Jeju Airport where you can try the very rare “Nanchuk Matdon” pork, available at only a few places even on Jeju! Apparently celebrity Choiza fell for it after one bite, too. Haha.

A quick note! Nanchuk Matdon means delicious pork developed by the National Institute of Animal Science. It is a newly developed breed that preserves the meat qualities and genes of Jeju native black pigs while improving productivity for commercial production. :)

Parking and exterior location

It is about a 10-minute drive from Jeju Airport, making it a perfect stop on the way to or from the airport. You can use the nearby public parking lot (25 Wonnoyeong 3-gil, Jeju-si). Pick up a parking ticket at the counter after your meal and you get three hours of free parking. Head toward the main road after parking and you will find it right away.

There was a Nanchuk Matdon certified restaurant sign right by the entrance! It was my first time trying it, so I went in with very high expectations.

A retro-feel interior

The restaurant was clean overall, with a retro touch to the interior. There were around 15 tables for four, along with wide joined tables, so I think even a larger group could dine comfortably.

Thick, bright-red cuts of meat were beautifully displayed in the showcase.

A poster explains Nanchuk Matdon, Pork80's signature menu item.

When you order Nanchuk Matdon, the staff kindly grill the first batch for you. :)

Pork80 Jeju Airport Branch menu

Beyond its signature Nanchuk Matdon, there are various cuts including bone-in loin, pork jowl, and marinated galbi.

Meal options include seafood ttukbaegi (earthenware pot stew), Pork Rice, and yeolmu noodles. Please refer to the photos for more menu choices!

We ordered Nanchuk Matdon and Pork Rice

• Nanchuk Matdon platter (600g) ₩72,000
• Pork Rice ₩5,000

First, the banchan (side dishes) arrived. There were scallion salad in red sauce, soy-marinated onions, pickled perilla leaves, seasoned shredded radish, sweet corn, fresh kimchi, and more.

Each person received a neat plate of ssamjang and unusual matcha salt, and I loved that even marinated raw crab came as a side dish. 🤭 There was one more special side dish unique to this place, too.

It was ttukbaegi meljeot (earthenware-pot fermented anchovy sauce). Unlike the slightly thin meljeot usually served in a small dish at Jeju barbecue restaurants, this came thick, almost like gangdoenjang, in a large ttukbaegi.

Whole large anchovies were inside, along with tofu and vegetables. The instant I tried it, the spicy, salty, deeply savory flavor hit me, and I naturally thought, “Ah, this would be amazing mixed into rice.” 😋

A little later, the platter of Nanchuk Matdon arrived with scallions and king oyster mushrooms. I had seen bracken fern or kimchi grilled alongside pork, but this was my first time grilling scallions with it, so it felt refreshingly different.

First-batch grilling service and the table setup

Just as advertised, a staff member grilled the first batch deliciously for us! Lining up the pork slices so neatly! The charcoal fire was strong enough that the meat could burn if you let your guard down, but a seasoned professional's grilling skills really are on another level. Haha. The pork was cooking up beautifully! Looking at it again while writing this post makes me want it all over again. 😋

Oh, and one thing I noticed was that this barbecue grill was designed to draw smoke downward. At barbecue restaurants, the ventilation equipment in the middle of the table usually blocks the face of the person across from you and gets in the way when you reach for side dishes. Here, the tabletop was clear, so we could comfortably see each other and talk, nothing got in the way, and everything was easy to reach. I really liked that.

While the pork was being grilled, I carefully read the guide beside us on how to enjoy the meat. Haha. Then I diligently tried it the recommended way!

From matcha salt to meljeot: combinations I tried

First, I dipped a piece only in matcha salt, and I could really taste the pork's natural flavor. The skin was much chewier than ordinary pork, while the meat was generously cut and thick, with wonderful texture and meatiness.

Next, I tried it with fresh wasabi alone, then dipped the pork and well-grilled scallions deeply into the meljeot. My number-one pick. It was seriously so delicious this way!

The rich, chewy, thick black pork, fragrant grilled scallions, and umami-packed meljeot all came together in one bite—it was like fireworks going off in my mouth. Haha.

It was also so good with the scallion salad and pickled perilla leaves. It was the same pork, but pairing it with different sauces and side dishes meant I could enjoy every last bite without it ever feeling greasy.

Pork Rice with meljeot

As we were finishing the pork, I wanted to enjoy more of the meljeot, so I spotted the poster on the wall and ordered this.

This Pork Rice is bibimbap-style rice with assorted vegetables, a fried egg, and a tangy gochujang sauce. After mixing it well and taking a bite, it was plenty tasty on its own, but...

Adding the thick meljeot made it taste even better.

Final thoughts on Nanchuk Matdon near Jeju Airport

I was so satisfied to be able to enjoy fresh, high-quality Nanchuk Matdon pork so comfortably. It is still a rare food sold by only a very small number of places even in Jeju.

Pork80 Jeju Airport Branch is within about a five-minute walk of Best Western Jeju Hotel, Maison Glad Jeju, and Shilla Stay, so if you are staying nearby, I definitely recommend not missing it. 💛