"Is it really true that meat tastes better if you flip it exactly twice? That might work for very thinly sliced pork belly. But with meat of ordinary thickness, juices move in the direction the heat is applied. If you want to keep the juices toward the center and make the meat moist, it's better to flip it frequently." Cha Ho-myung, a former chef with 26 years of experience who now leads the Meat&Food Food Solution Team at Sunjin Technology Research Institute, challenged a widely held belief about grilling meat as he taught the science behind cooking pork at Yaksan Dwaeji, a restaurant in Yeongdeungpo District, Seoul, on Oct. 14. The lesson was part of the practical training for "Grilling Meister," a private certification program introduced in 2021 by Sunjin, the agricultural and food company behind Sunjin Pork, Korea's first branded pork product. Candidates first take an online written test covering pork production, processing and nutrition. Then comes the centerpiece of the certification process: a practical exam for participants to demonstrate their skill in grilling "samgyeopsal", o