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| Korean Pork feet Recipe |
Today, I have brought you a recipe for boiling pig’s feet without any unpleasant smell.
If you want to try making it at home after watching the video and reading the recipe, just follow the method I’m about to introduce.
You can create pig’s feet that taste just as good as what you’d buy outside. Additionally, I will also show you how to use the broth from boiling the pig’s feet to make braised meat.
Ingredients
Cooking tools: Torch needed
- Pig front leg: 1
- Water: 4L
- Green onions: 2
- Onion: 1
- Garlic: 5 cloves
- Cheongyang pepper: 4
- Ginger: 2 pieces
- Bay leaves: 4-5
- Whole pepper: 1 tablespoon
- Star anise: 5 pieces
- Cola: 1 cup (180ml)
- Pear juice: 1 cup (180ml)
- Korean herbal medicine (Ssamhwa-tang): 1 cup (180ml)
- Soy sauce: 2 cups (360ml)
- Cooking wine: 1 cup (180ml)
- Brown sugar: 2/3 cup (about 90g)
- Corn syrup: 1/2 cup (90ml)
- Chunjiang (fermented soybean paste): 3 tablespoons
- MSG: 1 tablespoon
Cooking Process
Soak the pig front leg in water to remove the blood.
After draining the blood, wash the pig front leg with clean water, then dry it with a kitchen towel. Use a torch to remove any remaining hair.
In a pot or large saucepan that can hold the pig front leg, add all the following ingredients, then place the pig front leg inside, cover with a lid, and boil for 2 hours:
- Water: 4L
- Green onions: 2
- Onion: 1
- Garlic: 5 cloves
- Cheongyang pepper: 4
- Ginger: 2 pieces
- Bay leaves: 4-5
- Whole pepper: 1 tablespoon
- Star anise: 5 pieces
- Cola: 1 cup (180ml)
- Pear juice: 1 cup (180ml)
- Korean herbal medicine: 1 cup (180ml)
- Soy sauce: 2 cups (360ml)
- Cooking wine: 1 cup (180ml)
- Brown sugar: 2/3 cup (about 90g)
- Corn syrup: 1/2 cup (90ml)
- Chunjiang: 3 tablespoons
- MSG: 1 tablespoon
After 2 hours, remove the well-cooked pig’s feet and let them cool at room temperature for about an hour before cutting. If you cut them immediately without cooling, the meat will fall apart and lose its shape.
