Photograph of the finished Jokbal

Korea · Chân giò om nước tương

Jokbal

2 hr 30 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1.4 kg
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Soju Soju 60 ml
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Onion Onion 1
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Dried jujube Dried jujube 8
  • Photograph of Korean perilla leaves Korean perilla leaves 12 leaves
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Shave the hair off the pork leg, soak it in cold water for 60 minutes, then blanch it in boiling water for 5 minutes to remove any odor.
  2. 2 Place the pork trotters in a pot along with onions, garlic, ginger, cinnamon, star anise, jujubes, and soju.
  3. 3 Add soy sauce, sugar, and just enough water to cover the ingredients, bring to a boil, then reduce heat and simmer for 90 minutes.
  4. 4 Turn the pork leg over and simmer for another 30 minutes until the skin turns a golden brown color and the meat is tender and falls apart.
  5. 5 Remove from the pot and let cool for 15 minutes to firm up the meat, then debone and slice thinly.
  6. 6 Arrange the meat on a plate with Korean perilla leaves, sprinkle with pepper, and serve with the reduced braising sauce as a dipping sauce.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 3: simmer under high pressure for 35 minutes, then release the pressure naturally; step 4 still involves turning the leg over and simmering with the lid open for 15 minutes until the skin turns a golden brown color.

Start cooking