Korean Braised Pork Trotters
Jokbal is Korean soy-braised pork trotters slow-cooked for over two hours in a broth of soy sauce, garlic, ginger, onion, green onion, and whole peppercorn. The trotters are blanched first to remove impurities, then simmered gently until the collagen-rich skin turns glossy and the meat becomes fork-tender. The long braise allows the soy seasoning to penetrate deep into the layered skin and meat, creating a rich, savory flavor throughout. Traditionally sliced while still warm for the softest texture, jokbal is served with salted shrimp dipping sauce or ssamjang, wrapped in lettuce leaves - a classic Korean late-night food and drinking accompaniment.
Adjust Servings
Instructions
- 1
Rinse trotters and blanch in boiling water for 5 minutes.
- 2
Boil water with soy sauce, sugar, garlic, ginger, onion, green onion, and peppercorn.
- 3
Add blanched trotters, boil hard for 15 minutes, then reduce to medium-low.
- 4
Cover and braise gently for 90+ minutes until tender.
- 5
Reduce sauce until glossy and turn off heat.
- 6
Slice before it fully cools and firms up.
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Nutrition (per serving)
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