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Pork Hock Recipe – Succulent Korean Pork feet
Welcome to Hungry Gopher! The Gopher’s new kitchen is finally ready. We’ll celebrate this by making one of my all time favorites, Korean Pork feet.
It’s called Jok-bal in Korean. It’s a widely beloved dish in Korea because of its wonderful flavors rendered with delicious healthy pork fats and seasonings. Korean pork feet, Jokbal, is traditionally made with fresh pig feet, but today. I’m going to utilize pork hock because fresh pork hocks were easier to find than pig feet where I live in California.
This recipe also reveals one of my secret ingredients to add sweetness and nutrition to the dish, licorice root.
Licorice root is sweet in nature and it’is known to soothe inflammation and supports your immune system. It’s called Gamcho in Korean. It’s been used for centuries as an essential herb in Eastern medicine.
Enjoy the Gopher’s take on Korean pork feet recipe. This savory pork hock is juicy, tender with the right amount of firmness and gelatin from the pork fat.
Also, don’t forget to enjoy the nutritious broth that is full of flavors.
It’s delicious on its own. But it’s even better in a Korean vegetable wrap, called Ssam.
And of course, the richness of the pork hock pairs beautifully with tangy kimchi.
Savor this goodness…
Eat Real, Be Real
Sun aka Hungry Gopher
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Prep: 2 hours Active: 25 minutes
DISH PAIRING TIP: Tangy Simple Kimchi
HEALTHY EATING TIP: try the pork hock in a Korean vegetable wrap, called Ssam – Ssam in action in my Korean beef BBQ recipe (at the end of the video)
- 8 cups water
- 1 cinnamon stick
- 2 bay leaves
- 1 Tbsp pepper corns
- 1 ½ tsp coarse sea salt
- 1 Tbsp fish sauce or salted shrimp (if don’t have it, add more salt to substitute)
- 20g fresh ginger, thinly sliced
- 20g Garlic cloves, whole
- 2g licorice root (about 2~3 pieces) or licorice powder
- 2 fresh or frozen organic pork hocks, not smoked ones (about 1.8 Lbs per hock)
- Make the brine by adding all the ingredients except the pork hocks in a large pot.
- Mix this all together and taste it. (Keep in mind – if licorice root is used, it’ll impart sweetness as it cooks) Your pork hocks will taste like the brine once they are cooked in it. So follow the golden rule of cooking, always taste as you go.
- Cover it. Bring it to a hard boil over high heat. Then turn it down to medium heat. Cook it until it’s tender, about 1 hour and 40 mins. (If it’s not fully submerged in the brine, turn it over once in the middle to cook them evenly).
- Do a poking test with a chopstick. When it glides right through the meat and the meat is pulling away from the bone, it’s perfectly cooked.
- Turn the heat off.
- Cut the meat off the bone. And slice it into bite size pieces.
- Serve and enjoy.
- Korean pork hock It’s delicious on its own. But it’s even better in a Korean vegetable wrap, called Ssam. Watch Ssam in action in my Korean beef BBQ recipe (at the end of the video)
- Also, don’t forget to enjoy the nutritious broth that is full of flavors.
Resources I mentioned in this episode include:
- Licorice root loose cut & Locorice powder
- Fish sauce
- Try a Korean vegetable wrap, called Ssam – Korean beef BBQ recipe
- Simple kimchi recipes
- Experience the power of food – 14 POUNDS,12 MONTHS & ANTI INFLAMMATION DIET
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