By Joanne Wong
Jokbal (족발)
7 steps
Prep:4hCook:3h
Inspired by maangchi and Seonkyoung Longest’s recipes
Updated at: Thu, 17 Aug 2023 14:07:23 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
42
High
Nutrition per serving
Calories872.5 kcal (44%)
Total Fat13.4 g (19%)
Carbs91.3 g (35%)
Sugars58.7 g (65%)
Protein98.1 g (196%)
Sodium4943.8 mg (247%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Blanchng process
Pouch
½ Tbspblack peppercorn
4 sliceslicorice root
7chili peppers
lightly crushed with hands
1 Tbspinstant coffee
1 Tbspginger
thinly sliced
1cinnamon stick
2bay leaf
1star anise
4green onions
cleaned and cut into inch pieces
8jujubes
Broth
10 cupswater
¼ cupcooking wine
⅓ cupsoy sauce
⅓ cuphoney
¼ cupbrown sugar
1 Tbspsalt
2 Tbspdoenjang
1onion
medium sized, cut in half
1garlic bulb
sliced in middle
1apple
Garnish
Instructions
Step 1
Soak the pork hock in cold water at least 4 hours to overnight. Shave the hair with a razor.
Step 2
Place the pork hock and ginger in some water (enough to cover the pork) in a pot and boil for 10 minutes.
Step 3
Discard water.
Step 4
In a clean pot, place all the ingredients for the broth. Place all the dried ingredients in a pouch, tie it up tightly and place it in there as well.
Step 5
Place the pork hock in the pot and boil over high heat with no cover for 30 minutes; then cover it with the lid and boil it for 1 hour.
Step 6
Remove the pork hock from the pot and let it cool for 20 minutes before cutting and serving!
Step 7
Garnish with sesame seeds and green onions. Serve with green lettuce and salted shrimp sauce!
Notes
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