Cold Jokbal Recipe
Make Cold Jokbal Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Cooking Aromatics
Seasoning Broth
Finishing and Serving
Method
Pork and Cooking Aromatics
- 1
Clean and blanch pork hock
Rinse the pork hock under cold water. Place in a large pot and cover with cold water. Bring to a rolling boil for 5 minutes to remove impurities. Drain and discard the blanching water. Rinse the pork hock and the pot to remove scum.
- 2
Seasoning Broth
- 3
Add seasoning components
When the pot reaches a gentle simmer (small steady bubbles), add the soy sauce, dark soy sauce, rice wine, brown sugar, rock sugar (if using), doenjang or miso, black peppercorns, Sichuan peppercorns (if using), star anise and cinnamon stick. Stir gently to dissolve sugar and paste. Reduce heat to maintain a very gentle simmer — you should see minimal movement in the liquid.
- 4
Simmer until tender
Cover the pot partially with a lid and simmer gently for 1.5 to 2 hours, turning the pork hock every 20–30 minutes so it cooks evenly and absorbs the braising flavors. Check tenderness by inserting a skewer into the thickest part near the bone — it should offer little resistance but the meat should not be falling off the bone yet.
- 5
Adjust seasoning
Taste some of the braising liquid (cool a spoonful) and adjust salt/sweet balance: add up to 1 tbs coarse sea salt if needed, or a bit more brown sugar if it needs sweetness. Remember you'll chill the meat so flavors concentrate slightly when cold.
Finishing and Serving
- 6
Cool in broth for maximum flavor
Turn the heat off and let the pork hock sit in the hot braising liquid for 30–45 minutes to continue absorbing flavors and come closer to room temperature.
- 7
Chill to set and firm the meat
Carefully remove the pork hock from the broth and transfer it to a container. Reserve some of the broth (strain and cool) — you can refrigerate a little to pour over slices if you want a glossy coating. Wrap the pork tightly or cover and refrigerate for at least 6 hours, preferably overnight. Chilling firms the gelatin and makes clean cold slices (cold jokbal).
- 8
Slice and finish
Using a very sharp knife, remove any excess fat from the exterior if desired. Slice the chilled pork thinly against the grain into 3–5 mm slices. Arrange on a chilled platter. Lightly brush slices with 1–2 tbs of the strained, cooled braising liquid or 2 tsp toasted sesame oil to add sheen and flavor.
- 9