Jokbal: Glazed Pig's Feet
Ingredients
- 2 pcSemi-salted pig's foot (well cleaned)
- 200 mlKorean soy sauce
- 100 mlrice wine
- 60 gBrown sugar
- 6 pcGarlic (whole crushed cloves)
- 1 pcOnion (halved)
- 1 pcLeek (white part only, in chunks)
- 1 pcCinnamon stick
- 2 pcstar anise
- 10 pcBlack peppercorns
- 1 tbspGround coffee (for color)
- 2 LMineral water
- 30 gFresh ginger (peeled and sliced)
- 5 pcDried jujubes (whole)
Method
A mahogany-glazed skin, gelatinous texture that melts in your mouth, and meat deeply infused with a reduced soy broth. The bone pulls away effortlessly when perfectly cooked.
- 1
Soak the trotters in a large volume of cold water for 2 hours to extract blood and excess salt. Scrape the skin with a knife to remove impurities.
- 2
Start cooking in cold water. Bring to a boil for 10 minutes, then discard the water. Rinse the trotters with clean water to obtain a perfectly clean base.
- 3
In a large pot, combine the trotters, soy sauce, rice wine, sugar, spices, onion, garlic, leek, ginger, and jujubes. Cover with water. Simmer until the meat is tender to the touch.
- 4
Let the trotters cool in the juice so they absorb the color. When the liquid becomes syrupy and coats the skin, remove the trotters and slice them thinly.
Frequently asked questions
How do you get this dish right?
- Do not slice the meat while piping hot, it will crumble. Wait until it's lukewarm for clean slices.
- If the juice doesn't reduce enough, remove the feet and boil the liquid vigorously until it reaches a syrupy consistency.
How long does this dish keep?
Keeps for 3 days in the refrigerator. To reheat, steam the slices briefly to restore the skin's melt-in-the-mouth texture.
