Ingredients with Measurements:
- 2 lbs Jeju black pig trotters
- 1 cup soy sauce
- 1 cup rice wine
- 1 cup brown sugar
- 1 onion, sliced
- 1 head of garlic, peeled and sliced
- 1 thumb-sized ginger, sliced
- 2 cups water
- 1 tsp black pepper
- 1 tsp sesame oil
- 1 tsp salt
Special equipment needed:
- Large pot or pressure cooker
- Cutting board
- Knife
- Strainer
- Tongs
Step-by-step instructions:
1. Rinse the Jeju black pig trotters under cold running water and pat dry with paper towels.
2. In a large pot or pressure cooker, combine soy sauce, rice wine, brown sugar, onion, garlic, ginger, water, black pepper, sesame oil, and salt. Stir until the sugar dissolves.
3. Add the pig trotters to the pot and bring to a boil over high heat. Reduce the heat to low and simmer for 2-3 hours or until the trotters are tender and the meat falls off the bone.
4. Remove the trotters from the pot and strain the cooking liquid through a fine-mesh strainer. Reserve the liquid for later use.
5. Using tongs, remove the bones and cartilage from the trotters and cut the meat into bite-sized pieces.
6. Arrange the meat on a serving platter and pour some of the reserved cooking liquid over it.
7. Serve hot with rice and your favorite side dishes.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 20g
- Protein: 35g
Substitutions for ingredients:
- Pork hocks or knuckles can be used instead of Jeju black pig trotters.
- Mirin or apple cider vinegar can be used instead of rice wine.
- White sugar can be used instead of brown sugar.
Variations:
- Add chopped scallions, cilantro, or red pepper flakes for extra flavor and heat.
- Use the cooking liquid as a dipping sauce for the meat.
- Serve the meat cold with a spicy dipping sauce.
Tips and tricks:
- Use a pressure cooker to save time and cook the trotters faster.
- Remove any hairs or debris from the trotters before cooking.
- Soak the trotters in cold water for 30 minutes before cooking to remove any blood or impurities.
Storage instructions:
- Store leftover meat and cooking liquid separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meat in a microwave or on a stovetop with some of the reserved cooking liquid.
Presentation ideas:
- Arrange the meat on a bed of lettuce or cabbage leaves for a colorful and appetizing presentation.
Garnishes:
- Garnish with sliced scallions, cilantro, or red pepper flakes.
Pairings:
- Serve with steamed rice, kimchi, and pickled vegetables.
Suggested side dishes:
- Steamed vegetables, stir-fried noodles, or Korean pancakes.
Troubleshooting advice:
- If the meat is tough, cook it for a longer time until it becomes tender.
Food safety advice:
- Make sure the trotters are fully cooked before serving to prevent any foodborne illnesses.
Food history:
- Jeju black pig is a rare breed of pig that is native to Jeju Island in South Korea. It is known for its tender meat and rich flavor.
Flavor profiles:
- Salty, sweet, savory, and umami.
Serving suggestions:
- Serve hot or cold as a main dish or appetizer.
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Region: South Korean