Korean Braised Pork Trotters
Quick answer
- Total time
- 145 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
After an hour and a half of slow braising in soy sauce, pork trotters develop glossy, sticky skin over meat soft enough for a chopstick to slide through.
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Onion, garlic, ginger and whole peppercorns in the braising liquid carry the soy flavor into the layers between skin and meat. The braising liquid is not wasted: strained and reduced, it becomes the glaze spooned over the slices. Jokbal is eaten wrapped in lettuce with salted shrimp sauce or ssamjang, often late at night with drinks.
Ingredients
Instructions
- 1
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.
- 2
Put 2200 ml water, 180 g onion, 80 g green onion, 10 garlic cloves, 20 g ginger, and 1 teaspoon whole peppercorns in a pot and bring to a boil.
- 3
Add the blanched pork trotters and dissolve 180 ml soy sauce and 2 tablespoons sugar in the broth.
Cover and boil over high heat for 10 minutes.
- 4
Reduce to low heat and braise slowly for 1 hour 30 minutes.
When a skewer slides in easily the trotters are done.
- 5
Remove trotters and when cool enough to handle, debone by hand and slice into serving pieces.
- 6
Strain the remaining broth and reduce it over medium heat into a sauce.
Spoon it evenly over the sliced pork trotters and serve.
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