Pressure Cooker Jokbal (Korean Pig’s Trotters) – Homemade Delight
How to Make Pressure Cooker Jokbal like Lee Jung-hyun from ‘Pyeonstorang’ – Pork Hock Recipe for a Late-Night Snack feat. No Dou You
Enjoy tender, flavorful homemade Jokbal made easily in your pressure cooker! This recipe uses pork hock to create a delicious, restaurant-quality dish right in your own kitchen.
Pre-boiling (Odor Removal)
- 4 bay leaves
- 15-20 whole peppercorns
- 200ml soju (to remove gamey smell and season)
- 1 piece of ginger (or 1/2 piece if large)
Jokbal Marinade
- 400ml Korean soy sauce for soup (Guk-ganjang) or regular soy sauce (Jin-ganjang)
- 200ml Cheongju (Korean rice wine) or Mirin
- 800ml Water
- 4 Tbsp No Dou You (dark soy sauce for color and depth)
- 4 Tbsp brown sugar (for sweetness and gloss)
- 20 whole garlic cloves
- 4 bay leaves
- A piece of ginger (for fragrant aroma)
- 4 red chilies (for mild spice and color)
- 4 Cheongyang chilies (for a spicier kick, optional)
- 1 onion (for sweetness)
- 2 green onions (leeks or scallions, including white parts)
- 2 Tbsp sesame oil (for finishing aroma)
- 400ml Korean soy sauce for soup (Guk-ganjang) or regular soy sauce (Jin-ganjang)
- 200ml Cheongju (Korean rice wine) or Mirin
- 800ml Water
- 4 Tbsp No Dou You (dark soy sauce for color and depth)
- 4 Tbsp brown sugar (for sweetness and gloss)
- 20 whole garlic cloves
- 4 bay leaves
- A piece of ginger (for fragrant aroma)
- 4 red chilies (for mild spice and color)
- 4 Cheongyang chilies (for a spicier kick, optional)
- 1 onion (for sweetness)
- 2 green onions (leeks or scallions, including white parts)
- 2 Tbsp sesame oil (for finishing aroma)
Cooking Instructions
Step 1
Submerge the pork hocks in cold water and soak for 1 to 2 hours to remove blood. Periodically press the meat firmly to help release any blood trapped between the bones. This step is crucial for a cleaner taste.
Step 2
After soaking, use a kitchen torch to singe off any remaining hairs on the pork hocks. If you don’t have a torch, your butcher can often do this for you. Then, make shallow cuts on the meat surface. This helps the meat cook evenly and absorb the flavors better.
Step 3
In a large pot, combine the pre-boiling ingredients: 4 bay leaves, 15-20 whole peppercorns, 200ml soju, and a piece of ginger. Add enough water to fully cover the pork hocks. Bring to a boil over high heat, then simmer for about 10 minutes. After boiling, transfer the pork to a bowl of cold water and rinse thoroughly. This initial boil helps to remove any remaining impurities and gamey odors.
Step 4
Now, let’s prepare the main braising liquid. Place the pre-boiled pork hocks into your pressure cooker. Add all the main marinade ingredients: 400ml soy sauce, 200ml cheongju, 800ml water, 4 Tbsp no dou you, 4 Tbsp brown sugar, 20 whole garlic cloves, 2 green onions, 1 onion, 4 red chilies, 4 Cheongyang chilies, 4 bay leaves, a piece of ginger, and 2 Tbsp sesame oil. If the liquid doesn’t cover at least half of the pork hocks, add a little more water so that the meat is partially submerged for even cooking and flavor infusion.
Step 5
Secure the lid of the pressure cooker and cook over high heat. Once the pressure regulator starts whistling (releasing steam), reduce the heat to medium-low and cook for 35 minutes. After 35 minutes, turn off the heat and let the pressure release naturally for about 15 minutes. Once all the steam has escaped, carefully open the lid. Continue to simmer uncovered for another 10 minutes to allow the sauce to thicken slightly and coat the Jokbal. Remove the cooked Jokbal from the pot and place it under a fan for about 10 minutes to cool slightly. This helps to firm up the skin, giving it a pleasant, slightly chewy texture.
Step 6
It’s time to serve your delicious homemade Jokbal! Using a sharp knife, slice the Jokbal in half along the bone side for easier handling. Then, slice the meat into approximately 1cm thick pieces. Your tender, juicy Jokbal is now ready to be enjoyed! Serve with salted shrimp sauce (saeujeot), ssamjang, garlic slices, and fresh lettuce wraps for the ultimate Korean dining experience.
