Entree: North Korea – North Korean Mountain Cuisine – 족발 ➤ jokbal (Soy-braised pig's trotters served sliced)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 40 min

Ingredients

- 2 pig's trotters, approx. 3 lb (1.36 kg) total, halved if large
- 1 cup (240 ml) soy sauce
- 1/2 cup (120 ml) rice wine (mirin or cheongju)
- 1/2 cup (110 g) brown sugar
- 1 large onion, quartered (about 10 oz / 280 g)
- 6 garlic cloves, crushed (about 18 g)
- 2 in (5 cm) fresh ginger, sliced
- 3 scallions, cut into 3 in (8 cm) lengths
- 2 star anise
- 1 cinnamon stick (about 2 in / 5 cm)
- 2 bay leaves
- 1 tsp (2 g) whole black peppercorns
- 6 cups (1.4 L) water or enough to cover trotters
- 2 tbsp (30 ml) rice vinegar (optional, for brightness)
- 1 tbsp (15 ml) toasted sesame oil for finishing
- 1 tbsp (9 g) toasted sesame seeds for garnish
- 2 tbsp (30 g) salted fermented shrimp (saeujeot) or coarse sea salt for serving (optional)

Instructions

1. Blanch trotters: Place trotters in a large pot, cover with cold water, bring to a boil and boil 5 minutes to remove impurities. Drain and rinse trotters and the pot to remove scum.
2. Prepare braising liquid: Return trotters to the pot. Add soy sauce, rice wine, brown sugar, onion, garlic, ginger, scallions, star anise, cinnamon stick, bay leaves, and peppercorns. Pour in 6 cups (1.4 L) water to just cover.
3. Simmer gently: Bring to a gentle boil, then reduce heat to low and simmer, uncovered or partly covered, for 2½–3 hours, skimming foam occasionally, until the trotters are very tender and skin is gelatinous.
4. Reduce and glaze: Remove trotters and keep warm. Strain the braising liquid into another pot, discard solids, and simmer the liquid over medium heat until reduced by about one-third to form a glossy sauce (about 15–25 minutes). Stir in rice vinegar if using for balance.
5. Slice and finish: Slice meat and skin from the trotters into serving portions. Arrange on a platter and spoon some reduced sauce over slices. Drizzle with toasted sesame oil and sprinkle toasted sesame seeds. Serve hot with salted shrimp or coarse sea salt and fresh vegetables or kimchi for wrapping.