Jokbal

Ingredients

• 2 pig's trotters (feet), split in half
• 1 tablespoon vinegar, for soaking
• 10 cups water
• 1 cup soy sauce
• 1/2 cup rice wine
• 1/4 cup sugar
• 1 onion, halved
• 1 whole bulb garlic, halved crosswise
• 4 slices fresh ginger
• 3 green onions, cut into large pieces
• 2 star anise
• 1 cinnamon stick
• 10 whole black peppercorns
• 2 tablespoons instant coffee
• 1 tablespoon sesame oil, plus salt and ground pepper, for the dipping mix
• Sliced raw garlic and ssamjang, for serving

Before you cook

• Soak the trotters in cold water with the vinegar for 1 hour, changing the water once, to draw out blood and odor.
• Bring a large pot of water to a boil and blanch the trotters for 5 minutes.
• Drain and rinse the blanched trotters under cold water, scrubbing off any scum.

Steps

1. Combine the blanched trotters with the 10 cups fresh water, soy sauce, rice wine, sugar, onion, garlic, ginger, green onions, star anise, cinnamon stick, peppercorns and instant coffee in a large pot.
2. Bring the pot to a boil over high heat.
3. Lower the heat to a steady simmer and cover partially.
4. Simmer for 2 to 2 1/2 hours, turning the trotters occasionally, until the meat is tender and the skin is glossy.
5. Lift the trotters out of the braising liquid and let them cool slightly.
6. Pull or slice the meat and skin away from the bones into bite-sized pieces, keeping the gelatinous skin intact where possible.
7. Arrange the sliced jokbal on a platter.
8. Stir the sesame oil, salt and pepper together in a small dish for dipping.
9. Serve the jokbal warm with the sesame salt, sliced raw garlic and ssamjang alongside.