Jokbal (Korean Braised Pig's Trotters)
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Jokbal is a traditional Korean dish where pig's trotters are braised in a rich, flavorful broth until they are tender, shiny, and the meat falls off the bone.
03:00:00 total
Serves 4
hard
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Ingredients
- pig's trotter - 3 pounds 12 ounces (large size, soaked in cold water overnight and cleaned)
- ginger - 1 tablespoon (sliced)
- apple - 1 (cut into chunks)
- jujubes - 8 large
- garlic - 8 large cloves (cut in half)
- onion - 6 ounces (medium size, roughly chopped)
- Korean dried red chili peppers - 2 large (or 7-8 small sized peppers)
- green onions - 4-5 (cut into two-inch lengths)
- star anise - 1
- cinnamon stick - 1
- whole black pepper - 1 teaspoon
- ground black coffee - 1 tablespoon
- fermented bean paste (Doenjang) - 2 tablespoons
- Korean cooking wine (Mirim) - 1/4 cup
- soy sauce - 1/3 cup
- dark brown sugar - 1/4 cup (organic preferred)
- salt - 1 tablespoon
- rice syrup - 1/2 cup
- water - 10 cups (may need more)
Instructions
- Prepare Pig's Trotter: Soak the pig's trotter in cold water overnight (8-12 hours), changing the water a couple of times. Then wash thoroughly to remove any remaining blood.
- Boil with Ginger: In a large pot of boiling water, add the pig's trotter and sliced ginger. Boil for 20 minutes, then wash the trotter and the pot.
- Prepare Seasoning Sack: In a hemp sack or large cheesecloth, add apple chunks, jujubes, garlic, onion, chili peppers, green onions, star anise, cinnamon stick, black pepper, and ground coffee. Tie tightly.
- Braise with Seasonings: In the cleaned pot, combine the trotter, seasoning sack, 10 cups of water, fermented bean paste, cooking wine, soy sauce, brown sugar, salt, and rice syrup. Boil and then simmer until the trotter is tender and the meat falls off the bone.
- Serve: Remove the trotter and seasoning sack from the pot. Serve the trotter sliced with the reduced braising liquid as a sauce.
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