Jokbal (Korean Food Promotion Institute) By Korean Food Promotion InstituteEditor's noteJokbal is a Korean dish of pig's trotters slowly braised in a soy sauce seasoning with ginger, garlic and doenjang until the meat turns tender. It is prized for the silky, collagen-heavy texture that gives each bite its signature chew. The trotters are typically served cold or warm, sliced thinly and eaten in lettuce wraps or dipped in a salted shrimp sauce, and are a popular accompaniment to drinks. Chilling the braised meat before slicing firms it up and makes for cleaner cutting.Ingredients8 kilograms pig’s feetIngredients for boiling1 onion1 large green onion30 grams ginger12 cloves garlic2 tablespoons whole black pepperPinch of clove powder2 tablespoons doenjang (soybean paste)Water as neededSeasoning for braising2 cups soy sauce1/2 cup corn syrup5 tablespoons black sugar5 dried red chili peppers, waterSalted shrimp sauce2 tablespoons salted shrimps1 teaspoon minced garlicPinch of red chili flakes1/2 teaspoon sesame seedsPreparationDivide each pig’s foot into 3-4 pieces, or ask your butcher to do so before purchasing. Soak the pieces in cold water for 3-4 hours to drain the blood.In a large saucepan, put the pig’s feet, the water the pig’s feet were soaked in, and the ingredients for boiling. Boil for 1 hour.Wash the boiled pig’s feet in cold water after boiling.CookingIn a large saucepan, add the boiled pig’s feet and the seasoning for braising. Simmer for 1 1/2 hours. Remove from the braising liquid and let the meat cool.Debone the cooled pig’s feet and slice them into bite-sized pieces.Combine the ingredients for the salted shrimp sauce and mix well. Then serve with sliced pig’s feet.TipServing sliced jokbal is much better compared to a whole pig's foot. Typically, it is wrapped up and chilled in the refrigerator before slicing.