Jokbal

Ingredients

1 large Pig’s Trotter
10 cups Water
2 tbsp Doenjang (Korean fermented soybean paste)
¼ cup Mirin
½ cup Soy Sauce
¼ cup Brown Sugar
2 tbsp Salt
3 tbsp Korean Rice Syrup (Or maple syrup)
1 tbsp Ginger (peeled, thinly sliced)
1 stalk Spring Onion (chopped for garnishing)
½ tsp Toasted Sesame Seeds
Coriander Leaves for garnishing

SEASONING POUCH (to braise together with the trotter):
1 Apple (cleaned, cored, and cut into chunks)
8 large Red Dates
12 cloves Garlic (washed)
1 tbsp Ginger (peeled, thinly sliced)
1 medium Onion (cut into chunks)
2 big Red Chillies
4-5 stalks Spring Onions (cleaned, fold and tied)
2-3 stalks Coriander (cut half to separate roots)
1 Star Anise
1 Cinnamon Stick
1 tsp Whole Black Peppercorns

DIPPING SAUCE (Ssamjang, which can also be used for Korean grilled meat)

¼ cup Doenjang (fermented soybean paste)
1 tbsp Gochujang (hot pepper paste)
1 stalk Spring Onion (chopped)
1 clove Garlic (minced)
¼ cup Onion (chopped)
2 tsp Honey
2 tsp Roasted Sesame Seeds
2 tsp Toasted Sesame Oil
1 tbsp Water

Method

Preparing the pig’s trotter:
1. Wash and rinse the pig’s trotter in water several times until the water is clear. Fill a large pot with water and soak the pig’s trotter for 12 hours, changing the water 3 to 4 times.
2. Strain and squeeze the pig’s trotter in cold water to remove any leftover blood. Squeeze and change the water a few times until no more blood is seen.
3. Pat the trotter dry with a kitchen towel. Check if there are any remaining hairs on the trotter, and if so, remove them with a razor/tweezer.
4. Bring a large pot of water to a boil (Note: You may use a thermal pot). Add the pig’s trotter and 1 tablespoon of thinly sliced ginger.
5. Cover and boil for 20 to 25 minutes over medium high heat.
6. Remove from heat and wash the trotter in cold water to clean off the scum. Wash the pot, put it back on the stove and place the trotter inside.
Cooking the pig’s trotter:
1. Add the ingredients to the pouch, tie the end tightly and put the pouch into the pot, next to the clean trotter.
2. Add 10 cups of water to the pot along with the doenjang, mirin, soy sauce, dark brown sugar, salt and Korean rice syrup/maple syrup.
3. Bring to a boil and, once boiling, continue to boil at medium heat for about 40 minutes. Periodically turn over the trotter to ensure it is evenly braised. Press the pouch down a couple of times with a wooden spoon. After about 35 minutes, turn up the heat again to a rolling boil for a minute, then turn off the heat and transfer the inner pot to the outer pot. Leave to pot for about 4–5 hours.
4. After 5 hours, remove inner pot and heat to a boil for 10 minutes. Remove the trotter and let it cool for 10–20 minutes.
5. Slice the meat off the bone and cut the meat into bite-sized pieces. Arrange on a plate and sprinkle chopped green onions and sesame seeds over. Heat up some braising sauce, thicken with corn flour slurry and drizzle over the pork. Serve with dipping sauce, lettuce, sliced raw garlic, green chilli pepper, kimchi and more side dishes.