Jokbal: Homemade Korean Braised Pig’s Trotters That Impress!
Jokbal: Homemade Korean Braised Pig’s Trotters That Impress!
A Foolproof Jokbal Recipe Praised Extravagantly by My Husband’s Friends!
Lately, I’ve been watching Korean cooking channels like ‘Jangsa-ui Sin’ (The God of Sales) and Sung Si-kyung’s, which has sparked a craving for Jokbal (braised pig’s trotters). I’d always promised myself I’d make it at home, and when my husband’s friends announced they were visiting, I saw it as the perfect opportunity! The result? An overwhelming success! Our guests raved that it was even better than store-bought. I’m thrilled to share this exceptional Jokbal recipe with you all, so you can recreate this delicious dish at home.
Main Ingredients- Pork Front Trotters (skin on) 600g
- Whole Pork Front Trotter 1kg
- Water 3.5L
Aromatics and Fruits- Scallions 39g
- Onion 179g
- Apples 2
- Chili Peppers (red or green) 26g
- Ginger 29g
- Minced Garlic 31g
- Bay Leaves a few
Special Braising Sauce- Soy Sauce (Jin Ganjang) 390g
- Zero Calorie Cola 132g
- Ssanghwacha Tea Mix 1 sachet (or dark brown sugar syrup)
- Soju 50ml
- Plum Extract (Maesil Cheong) 100g
- Oligosaccharide 150g
- Salt (Matsogeum) 10g
- Instant Coffee 1 Tbsp
- Black Pepper a pinch
- Scallions 39g
- Onion 179g
- Apples 2
- Chili Peppers (red or green) 26g
- Ginger 29g
- Minced Garlic 31g
- Bay Leaves a few
Special Braising Sauce- Soy Sauce (Jin Ganjang) 390g
- Zero Calorie Cola 132g
- Ssanghwacha Tea Mix 1 sachet (or dark brown sugar syrup)
- Soju 50ml
- Plum Extract (Maesil Cheong) 100g
- Oligosaccharide 150g
- Salt (Matsogeum) 10g
- Instant Coffee 1 Tbsp
- Black Pepper a pinch
Cooking Instructions
Step 1
Properly draining the blood from the pork is crucial for removing any gamey odors. The night before, thoroughly rinse the pork trotters and soak them in cold water. Refrigerate overnight, changing the water once or twice if possible, to ensure all blood is removed.
Step 2
Now, let’s create the flavorful braising liquid! In a large pot, combine 2L of water with all the braising sauce ingredients: soy sauce, cola, ssanghwacha mix, soju, plum extract, oligosaccharide, salt, instant coffee, and pepper. Stir gently to help the soy sauce and coffee dissolve.
Step 3
Add all the aromatics and fruits to the pot: scallions, onion, apples, chili peppers, ginger, minced garlic, and bay leaves. Bring the mixture to a boil over high heat and let it simmer uncovered until the liquid reduces by about one-third. This process infuses the broth with wonderful flavors.
Step 4
Once the liquid has reduced by a third, use a sieve to remove all the solids except for the onion pieces. The onion will continue to add flavor to the broth. Bring the remaining liquid back to a vigorous boil over high heat.
Step 5
Carefully add the drained pork trotters to the simmering braising liquid. Initially, turn the trotters a few times to ensure they are coated. Then, cover the pot slightly ajar (allowing steam to escape) and let it boil over high heat. Cook for about 10 minutes, then reduce to medium-high heat and continue to simmer, stirring every 10 minutes to prevent sticking. Do this for approximately 1 hour.
Step 6
After 1 hour, add 500ml of water to the pot. Adjust the heat to medium (level 5-6) and continue simmering, stirring every 10 minutes to prevent sticking. After a total of 2 hours, add another 500ml of water and reduce the heat to low (level 4). Keep stirring every 10 minutes. After 3 hours in total, add a final 500ml of water and increase the heat back to medium (level 5-6). Continue simmering, stirring every 10 minutes, until the trotters reach your desired tenderness. The total braising time will be at least 3 hours, or until tender.
Step 7
Once the trotters have braised for over 4 hours and are tender, turn off the heat and let them rest in the liquid. About 1 hour before you plan to serve, reheat the trotters by simmering them gently in the broth. This will warm them through and enhance their moistness and flavor, making them perfect for serving.
Step 8
Approximately 40 minutes before your guests arrive, carefully remove the braised trotters from the pot using a sieve. Be gentle to avoid breaking the bones. Allow them to cool slightly so they are easier to handle and slice.
Step 9
Slice the slightly cooled jokbal into bite-sized pieces and arrange them attractively on a serving platter. Serve with fresh lettuce leaves, ssamjang (dipping sauce), and kimchi for a complete and delicious Korean meal. Enjoy your homemade Jokbal feast!
