{"id":29711,"title":"Authentic Jokbal (\uc871\ubc1c) \u2013 Korean Braised Pork Trotters","modified":"2026-10-25T17:12:16+01:00","plain":"A traditional recipe for Korean braised pork hocks. Tender, flavorful, and perfect for sharing with family or friends\n\n\n\nIf you like Chinese hong shao rou or the famous Vietnamese braised pork, then you're going to love this little spin-off from Korean cuisine. By now, everyone knows braised pork belly. But what's less common (yet just as popular in traditional Asian cooking) is braised pork hock.\n\n\n\nChinese hong shao rou, also known as red-braised pork\n\n\n\nBecause of the nature of this cut (very thick and rich in collagen), it's eaten differently from pork belly. You end up with a beautiful piece of meat that, despite being simmered until incredibly tender and juicy, can be thinly sliced and then dipped in a delicious homemade sauce. For fans of Thai food, it's the Korean equivalent of Khao Kha Moo.\n\n\n\nIn short, it's a great dish to share, works equally well as an appetizer or a main course, and promises a real treat for your taste buds. \n\n\n\nAs a little bonus, it's a simmered\/braised dish, so there's no need to spend hours watching over it in the kitchen\n\n\n\nWhat Is Jokbal?\n\n\n\nJokbal (\uc871\ubc1c) is a Korean dish of braised pork made with hocks and feet. It belongs to the anju family, a term for dishes eaten with alcohol. Other dishes in this category include japchae and samgyeopsal.\n\n\n\nMy samgyeopsal recipe\n\n\n\nThe pork is deboned after cooking, thinly sliced, and served with a dipping sauce. You can wrap it in a shiso leaf or lettuce leaf (or not), add a little ssamjang sauce, and dip it in the sauce. \n\n\n\nPicture a platter of snacks served on a tall, round bar table alongside glasses filled with soju. In France, we get peanuts; in Korea, it's slices of braised pork, haha\n\n\n\nAnother Korean way to make pork bones shine: gamjatang, a spicy stew with perilla broth\n\n\n\nThe Main Ingredients for Jokbal\n\n\n\n\n\n\n\nPork: Pork hock or shank (uncured) is pretty much essential here. Pork feet are an optional but highly recommended addition, bringing even more collagen to the dish and giving the sauce a better texture\n\n\n\nRice syrup: Available at Asian grocery stores. In a pinch, you can substitute corn syrup or even homemade invert syrup, but I believe the latter is sweeter, and I haven't had a chance to test it. So be careful with the quantities.\n\n\n\nOyster sauce: It doesn't taste like oysters, but it's a fundamental part of the dish's flavor, so don't skip it\n\n\n\nStar anise: Adds a welcome hint of anise flavor. You can substitute fennel seeds, but it's best to put them in a small spice bag; otherwise, they'll get everywhere and be unpleasant to eat\n\n\n\nLight soy sauce: The salty soy sauce available in any supermarket\n\n\n\nGochugaru: Korean chili powder used to spice up the dipping sauce\n\n\n\nFish sauce: Adds saltiness to the dipping sauce\n\n\n\nMirin: Sweetens the sauce with subtle notes of sake\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":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29711\/revisions"}],"predecessor-version":[{"id":125750,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29711\/revisions\/125750"}],"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}]}}