Jokbal (Braised Pig Trotters)

Braise

• 2 large Pork knuckle, skin on
• 60 g Ginger root
• 10 cloves Garlic
• 2 tsp Black peppercorns
• 200 ml Soy sauce
• 80 g Light brown sugar
• 2 tbsp Rice vinegar
• 2.5 liters Water

To serve

• 300 g Short-grain rice
• 4 Spring onion
• 2 tsp Toasted sesame oil
• 300 g Kimchi

1. Rinse the pork knuckles well under cold running water, then drain in a colander. Thinly slice the ginger and lightly crush the garlic cloves with the flat of a knife. Trim and finely slice the spring onions, then set them aside for serving.
2. Put the pork knuckles in a stockpot and cover with the water. Bring to the boil, then reduce to a lively simmer for 10 minutes to clean the broth. Drain, rinse the knuckles briefly, and rinse out the pot.
3. Return the knuckles to the clean pot and add the ginger, garlic, black peppercorns, soy sauce, light brown sugar and rice vinegar, then top up with the measured water. Bring to a gentle simmer, partially cover, and cook for 2 to 2.5 hours, turning the knuckles a couple of times, until the meat is very tender and the skin feels gelatinous.
4. While the pork braises, rinse the short-grain rice until the water runs mostly clear, then cook it in a saucepan with fresh water until tender. Cover and rest off the heat for 10 minutes, then fluff. Keep warm with the lid on.
5. Lift the knuckles out and rest them on a board for 10 minutes so they slice cleanly. Skim any excess fat from the surface of the braising liquid, then simmer it uncovered for 10 to 15 minutes until slightly reduced and glossy. Stir in the toasted sesame oil.
6. Slice the pork and arrange on a platter, then spoon over a little of the reduced glaze. Serve with the rice and kimchi, and scatter the spring onion over the pork at the table. Offer extra glaze alongside for dipping.

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