Soy-Braised Pork Trotters with Ginger and Star Anise

What you need

• 1.5 kg (3 lb) pork trotters, front feet if possible, cut crosswise into 5-7 cm pieces by the butcher
• 100 ml (scant 1/2 cup) rice wine, soju or cheongju, for the first boil
• 150 ml (2/3 cup) rice wine, soju or cheongju, for the braise
• 5 cm (2 in) fresh ginger, sliced, half for the first boil and half for the braise
• 5 bay leaves, 2 for the first boil, 3 for the braise
• 1.5 l (6 cups) water
• 200 ml (3/4 cup) soy sauce, regular Korean soy sauce
• 100 ml (scant 1/2 cup) mirin
• 60 g (1/4 cup) sugar
• 80 ml (1/3 cup) rice syrup, or corn syrup, for gloss
• 12 garlic cloves, 8 whole for the braise, 4 thinly sliced for serving
• 4 scallions, white and green parts, left whole
• 1 onion, quartered
• 1 apple, quartered, cored
• 3 star anise
• 1 cinnamon stick
• 1 tbsp black peppercorns
• 1 head of red leaf lettuce, leaves separated, for wrapping
• 4 tbsp ssamjang, for serving
• kimchi, for serving

Method

Restated from the original video

1. 1

   Soak the trotters in plenty of cold water for 60-90 min, changing the water once or twice, to draw out blood.

2. 2

   Put the trotters in a large pot with fresh cold water to cover, the 100 ml rice wine, half of the ginger and 2 bay leaves. Bring to a boil and cook for 10 min. Drain and rinse under cold running water.

3. 3

   Singe or shave off any stray hairs from the skin.

4. 4

   Return the trotters to the clean pot. Add the 1.5 l water, soy sauce, the 150 ml rice wine, mirin, sugar, rice syrup, 8 garlic cloves, the rest of the ginger, scallions, onion, apple, star anise, cinnamon stick, peppercorns and the remaining 3 bay leaves.

5. 5

   Bring to a boil over high heat, then reduce to medium-low, cover and simmer for 1 hour 30 min - 1 hour 45 min. Turn the trotters every 30 min so the skin colors evenly.

6. 6

   The pork is cooked through and ready when a skewer slides into the thickest part with no resistance and the skin is soft and glossy.

7. 7

   Lift the trotters onto a board and let them cool for 15 min.

8. 8

   Meanwhile, strain 200 ml (3/4 cup) of the braising liquid into a small pot and simmer for 5-8 min, until syrupy.

9. 9

   Pull out the bones. Brush the trotters with the reduced liquid, then slice the meat and skin into pieces about 5 mm (1/4 in) thick.

10. 10

    Serve warm on a platter with the lettuce, ssamjang, sliced garlic and kimchi. Wrap a slice, a little garlic and ssamjang in a lettuce leaf.

Imported from mattzip.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.