Sunjin recommends pork neck for 'dog days' wellness eating

Livestock food company Sunjin is promoting what it calls "don boyang" — a portmanteau of the hanja character for pork, "don," and the Korean concept of stamina-boosting food — to mark chobok, the first of the three hottest days of the lunar calendar. The campaign encourages consumers to turn to pork as a summer health food.

Sunjin recommends pork neck cuts for the occasion. Leaner than samgyeopsal yet more flavorful than tenderloin, the cut strikes a balance between meat and fat that pairs well with a wide range of ingredients. It works particularly well with traditional stamina-boosting additions such as garlic chives, garlic and ginseng, and can be grilled, stir-fried, boiled or used in hot pot.

The company also released a set of easy home recipes under the "don boyang" banner: a stir-fry with garlic chives and garlic, a boiled pork dish simmered in doenjang broth for a clean, mild flavor, and a grilled preparation served with ginseng and whole garlic cloves.

Sunjin Pork Handon pork neck recently earned a three-star rating at the 2026 International Taste Institute (ITI) competition — the highest rating in the fresh meat category and the first time a Korean product has achieved it.

"We will continue to suggest new ways to enjoy Sunjin Pork Handon so that consumers can experience a tastier and healthier food culture," a Sunjin official said.