Korean Braised Pork Trotters
Quick answer
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.
What makes this special
- Jokbal renders collagen-rich pork trotters into a sticky, mahogany glaze after a long soy braise.
- Collagen-rich skin turns sticky-glossy after 90-minute soy braise
- Blanching first, then whole peppercorns and ginger control off-notes
Key ingredients
Core cooking flow
- 1 Soak 1400 g pig's trotters in cold water for 2 hours to remove blood.
- 2 Bring 1.5 L water, 180 g onion, 10 garlic cloves, 20 g ginger, and 1 tbsp wh...
- 3 Add blanched trotters, 180 ml soy sauce, 2 tbsp sugar, and 2 tbsp soju.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 1400 g pig's trotters in cold water for 2 hours to remove blood.
Blanch in boiling water for 5 minutes to remove impurities, then drain.
- 2Heat
Bring 1.5 L water, 180 g onion, 10 garlic cloves, 20 g ginger, and 1 tbsp whole peppercorns to a boil in a large pot.
- 3Control
Add blanched trotters, 180 ml soy sauce, 2 tbsp sugar, and 2 tbsp soju.
Cover and boil on high for 10 minutes.
- 4Control
Reduce to low heat and braise slowly for 1 hour 30 minutes.
When a skewer slides in easily the trotters are done.
- 5Prep
Remove trotters and when cool enough to handle, debone by hand and slice into serving pieces.
- 6Finish
Strain remaining broth and reduce into a glaze sauce, spoon over the trotters and serve with salted shrimp or pickled radish.
After the steps
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