Korean Jokbal (Braised Pig Trotters)
Ingredientsfor 2
420
Cal
34g
Protein
10g
Carbs
26g
Fat
- 13 lbs pig trotters (front feet), cut into sections by butcher
- 21/2 cup soy sauce
- 33 tablespoons dark soy sauce
- 42 tablespoons sugar
- 51 tablespoon sesame oil
- 63 tablespoons Shaoxing rice wine or soju
- 76 cloves garlic, smashed
- 83 slices ginger
- 93 green onions
- 102 star anise
- 111 teaspoon black pepper
- 12Ssamjang dipping sauce and thinly sliced green onion for serving
- 13Shrimp sauce (saeujeot) for serving
Instructions
- 1
Blanch pig trotters: place in a pot with cold water, bring to a boil and simmer 10 minutes. Drain and scrub under cold running water — this step removes impurities and gamey flavors.
- 2
Return to pot with fresh water to cover. Add soy sauce, dark soy sauce, sugar, sesame oil, soju, garlic, ginger, green onions, star anise, and black pepper. Bring to a boil.
- 3
Reduce to a low simmer, partially cover, and braise for 90–120 minutes, occasionally flipping the trotters, until the skin is very tender and glossy and the meat nearly falls off the bone. The collagen in the trotters will create a naturally gelatinous glaze.
- 4
Remove trotters and let cool slightly. The meat and skin should be so tender that they can be sliced with light pressure. Slice into 1-inch pieces or serve whole pieces.
- 5
Serve warm with ssamjang, shrimp sauce, sliced green onion, and lettuce leaves for wrapping. The slippery, rich collagen skin contrasted with the firm meat is the main appeal of this celebratory Korean dish.