braised pig’s trotters (pork feet) – Jokbal

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What is Jokbal?

Jokbal (족발) is a popular Korean dish made of braised pig’s trotters (pork feet). The pork is typically cooked with a rich blend of soy sauce, spices, garlic, ginger, and other aromatics until the meat becomes tender and infused with deep, savory flavors. The trotters are served in thick slices, often garnished with green onions, and are typically enjoyed with a side of ssamjang (a thick, spicy dipping sauce), lettuce leaves, and sometimes kimchi. Jokbal is often eaten as a late-night snack or served in gatherings and celebrations. It’s known for its melt-in-your-mouth texture and rich, savory taste.

How to Make Jokbal (Korean Braised Pork Trotters)

Ingredients:

  • 2 whole pig’s trotters (about 2-3 lbs)
  • 1 onion, peeled and halved
  • 1 head of garlic, halved
  • 1-inch piece of ginger, sliced
  • 2-3 dried shiitake mushrooms (optional, for umami flavor)
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons rice wine (or mirin)
  • 1 tablespoon gochugaru (Korean chili flakes, optional for spice)
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon black peppercorns
  • 2-3 dried bay leaves
  • 3-4 whole star anise (optional, for extra depth of flavor)
  • 2 tablespoons salt
  • Water (enough to cover the trotters in the pot)
  • Green onions (for garnish)
  • Ssamjang (optional, for dipping)

Instructions:

  1. Prepare the Trotters: Rinse the pig’s trotters under cold water. Use a knife to scrape off any remaining hair if necessary, then cut the trotters into manageable sections if they are too large.
  2. Blanch the Trotters: In a large pot, place the trotters and cover them with water. Bring it to a boil and let it cook for about 5-10 minutes. This helps remove impurities and gives the dish a cleaner taste. Once boiled, drain and rinse the trotters under cold water.
  3. Make the Braising Liquid: In a large pot or pressure cooker, add the trotters back in along with the onion, garlic, ginger, shiitake mushrooms, soy sauce, sesame oil, rice wine, gochugaru (if using), brown sugar, black peppercorns, bay leaves, and star anise. Add enough water to cover the meat completely (about 4-5 cups).
  4. Cook the Trotters:
    • If using a regular pot, bring the liquid to a boil and then reduce the heat to a simmer. Cover and cook for 2-3 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally to make sure there’s enough liquid and add more water if needed.
    • If using a pressure cooker, cook for about 40-50 minutes after the pot reaches pressure, then allow it to naturally release the pressure.
  5. Check Tenderness: The trotters should be soft and tender when pierced with a fork. The skin should be gelatinous and the meat should fall off the bone with ease.
  6. Reduce the Braising Liquid (Optional): Once the trotters are tender, remove them from the pot. If you want a thicker, more concentrated braising sauce, you can continue to simmer the liquid on medium heat for another 10-15 minutes to reduce it. Taste the sauce and adjust the seasoning with more soy sauce or sugar if needed.
  7. Slice and Serve: Once the trotters are cooked, carefully remove them from the pot and let them cool slightly before slicing them into thick pieces. Arrange them on a serving platter.
  8. Garnish and Enjoy: Garnish the jokbal with chopped green onions. Serve with a side of ssamjang (a thick dipping sauce), lettuce leaves for wrapping, and your choice of kimchi or other Korean side dishes (banchan).

Serving Suggestion:

Jokbal is typically enjoyed by wrapping slices of the tender meat in lettuce leaves along with a dollop of ssamjang and a bit of kimchi. The combination of the savory pork, spicy sauce, and crunchy kimchi makes for a delightful bite! Enjoy it with a cold glass of soju or beer, as it is often served with drinks in Korea.

Jokbal is a flavorful and indulgent dish that’s perfect for gatherings or as a special treat.