{"id":29711,"title":"Authentic Jokbal \u2013 Korean Braised Pig trotters","modified":"2025-06-28T11:37:57+02:00","plain":"A traditional recipe for braised Korean pork hocks. Tender, flavorful, and super convivial to enjoy with family or friends \n\n\n\nIf you like Chinese hong shao rou or the famous Vietnamese braised pork, then you'll love this little spin-off from Korean cuisine. Braised pork belly is well-known by now. But what's less common (yet just as popular in traditional Asian cuisine) is the braised pork hock.  \n\n\n\nChinese Hong Shao Rou, Also Known as Red-Braised Pork\n\n\n\nDe part la nature de la pi\u00e8ce de viande (tr\u00e8s \u00e9paisse, grande quantit\u00e9 de collag\u00e8ne), la mani\u00e8re de le manger varie par rapport \u00e0 la poitrine. On obtient une belle pi\u00e8ce qui, malgr\u00e9 le mijotage la rendant tr\u00e8s tr\u00e8s tendre et juteuse, peut \u00eatre coup\u00e9e en fines lamelles et ensuite tremper dans une d\u00e9licieuse sauce maison. Pour les amateurs de cuisine tha\u00ef, c'est l'\u00e9quivalent cor\u00e9en du Khao Kha Moo.\n\n\n\nIn short, it's very convivial, can be enjoyed as an appetizer or main course, and promises an intense pleasure for your taste buds. \n\n\n\nAs a bonus, it's a slow-cooked\/braised dish, so you don't need to spend hours watching over it in the kitchen\n\n\n\nWhat Is Jokbal?\n\n\n\nLe jokbal (\uc871\ubc1c) est donc un plat cor\u00e9en de porc brais\u00e9 \u00e0 base de Jarret et de pieds. Il fait partie de la famille des Anju, d\u00e9signant les plats que l'on consomme avec de l'alcool. D'autres plats de cette cat\u00e9gorie incluent le japchae ou le samgyeopsal.\n\n\n\nMy Samgyeopsal Recipe\n\n\n\nYou'll find the deboned pork pieces after cooking, cut into thin slices and served with a dipping sauce. You can (optionally) wrap it in a shiso leaf or lettuce, add some ssamjang sauce, and dip it in the sauce.  \n\n\n\nYou really have to imagine a sort of appetizer platter served on a high round bar table with glasses filled with soju. In France, they give us peanuts; in Korea, it's slices of braised pork, haha \n\n\n\nThe Main Ingredients for the Jokbal Recipe\n\n\n\n\n\n\n\nThe pork: Here, the hock or knuckle (unsalted) is almost mandatory. As a highly recommended option, pork feet bring even more collagen to the whole dish, which gives the sauce a better texture \n\n\n\nRice syrup: can be found in Asian grocery stores. In a pinch, you can substitute with corn syrup, or even homemade invert syrup, but the latter has a higher sweetening power I believe, and I haven't had the chance to test it. So be careful with the quantities.  \n\n\n\nOyster sauce: doesn't taste like oyster but is a fundamental aromatic component of the dish, not to be neglected\n\n\n\n\u201cStar anise:\u201d brings a welcome hint of anise flavor. Can be replaced with fennel seeds, but then it's better to put the seeds in a small spice bag, otherwise they'll go everywhere and it will be unpleasant to eat \n\n\n\nLight soy sauce: salty soy sauce found in all supermarkets\n\n\n\nGochugaru: Korean chili powder used to spice up the dipping sauce\n\n\n\nFish sauce: adds salt to the dip\n\n\n\nMirin: used to sweeten the sauce with subtle sake notes\n\n\n\n\n\n\tAuthentic Jokbal - Korean Braised Pig trotters\n\t\t\n\t\tA traditional recipe for braised Korean pork trotters. Tender, flavorful, and super convivial to enjoy with family or friends \t\n\t\n\t\t\t\n\t\n\t\t1 Pork shank (or ham hock, unsalted)2 pig trotters (optional)240 ml light soy sauce120 ml of rice syrup220 g of brown sugar600 g of oyster sauce550 ml water10 star aniseWhite sesame seeds (for garnish)Green onions (thinly sliced, for garnish)Dipping sauce4 Cheongyang green chili peppers (washed and sliced (widthwise). Use any green chili pepper as a substitute (not green bell pepper!) )75 g of salted shrimp (finely chopped)10 g of gochugaru4 g white sugar20 g of mirin0.5 teaspoon of fish sauce25 g garlic (sliced)100 g of Chilsung Cider (or a Sprite-type soda)10 g of sesame seeds (lightly crushed)\t\n\t\n\t\tBring water to a boil in a large pot and submerge the pork shank and pig's feet for 7 minutes to remove impurities and odorsRinse the meat thoroughly with cold water after the initial cookingUse a disposable razor to remove any remaining hair if necessaryPlace a wok on the stove and pour in the soy sauce, rice syrup, sugar, oyster sauce, and waterMix until the sugar is completely dissolvedAdd the star anise to the mixtureAdd the meatBring to a boil and let the mixture boil over high heat for 10 minutesReduce to medium heat and cook the meat for 1 hour and 30 minutes. Cover Turn the meat every 30 minutes to thoroughly soak it in sauce and even out the color. Cover each time. When the meat is tender, don't hesitate to uncover and increase to high heat to reduce and slightly caramelize the sauce for a nice color (don't forget to turn the meat regularly and be careful not to burn it). The sauce should remain slightly liquid Move to a cutting board and cut the ham hock into thin slices (with the rind visible). You can also debone the feet. Serve on a large platter, pour some of the remaining sauce over it, and garnish with sesame seeds and green onionsServe with the dipping sauceDipping saucePlace the sliced chili peppers in a bowlAdd the chopped salted shrimp to the bowlAdd the gochugaru and mix wellAdd the sugar, then mix againPour in the mirin and incorporate it into the mixtureAdd the fish sauce and mixIncorporate the minced garlicAdd the Chilsung Cider (or Sprite) and mix everything wellAdd the sesame seeds and mix carefullyTaste the sauce to adjust flavors if necessary\t\n\t\n\t\tThe sauce pairs perfectly with dishes like bossam or samgyeopsal.Let the dipping sauce rest in the fridge for 24 hours for better flavor\n\t\n\t\n\t\tMain courseKoreanPorc, Sauce huitre, Sauce poisson, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29711"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29711\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26939"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}