Jokbal: Glazed Pig's Feet

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.

• Prep time: 135 min
• Cook time: 140 min
• Difficulty: Medium
• Calories: 624
• Protein: 39 g
• Carbs: 46 g
• Fat: 28 g

Ingredients

• 2 piece Semi-salted pig's foot ( well cleaned )
• 200 ml Korean soy sauce
• 100 ml rice wine
• 60 g Brown sugar
• 6 piece Garlic ( whole crushed cloves )
• 1 piece Onion ( halved )
• 1 piece Leek ( white part only, in chunks )
• 1 piece Cinnamon stick
• 2 piece star anise
• 10 piece Black peppercorns
• 1 tbsp Ground coffee optional ( for color )
• 2 L Mineral water
• 30 g Fresh ginger ( peeled and sliced )
• 5 piece Dried jujubes ( whole )

Instructions

1. Desalting and cleaning

   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. Blanching

   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. Aromatic braising

   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. Reduction and glazing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. To reheat, steam the slices briefly to restore the skin's melt-in-the-mouth texture.