| Prep: 25 mins | Cook: 2.5 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 28g | 11g | 25g |
| sugars | fibre | protein | salt |
| 9g | 2g | 34g | 3.4g |
Why I Love South Korean Braised Pig’s Feet
I’ve always had a keen interest in experimenting with different cuisines from around the world while drawing inspiration from my roots. My latest culinary adventure is a nod to authenticity while indulging my passion for fusion cooking. And what better dish exemplifies this fusion than a South Korean classic, Braised Pig’s Feet.
Inspiration from a Korean Gourmet
This recipe holds a special place in my gastronomical journey. I owe the initial discovery of this South Korean delicacy, to an inspiring chef and restaurateur, David Chang. His unique approach to Asian cuisine experimented with unusual ingredients and techniques, which made me curious about Korean cuisine. Chang’s robust flavors, deeply rooted in his heritage, remind me of my own experiences with Nigerian and Southern family recipes. While David Chang might not be a direct mentor, his zest for culinary exploration is highly influential to me.
Fusion at its Best
Braised pig’s feet is a superior example of fusion cooking. While its original version is distinctively Korean, it surprisingly complements the spicy and bold flavors of West African dishes. It works beautifully with Nigerian Jollof Rice, offering unparalleled depth and comfort. The slow-cooked pig’s foot, infused with the Asian seasoning of soy, ginger, and chili, creates a harmonious blend of flavours that’ll leave you asking for seconds.
Being someone who hails from Atlanta, my love for rich, savory dishes is deeply ingrained. These Braised Pig’s Feet bring forward the beautiful collision of flavors that I so deeply cherish. My partner is particularly fond of this dish when drifted with the scent of home-cooked, Sunday afternoon meals. It’s unique and unorthodox, yet feels so heartwarmingly familiar. And isn’t that what fusion food is all about?
Try my recipe, and experience a taste of culinary transcendence that stirs up a beautiful concoction of old-world authenticity and new-age fusion.
What You’ll Need
- 3 lbs pig’s feet
- 1 onion, chopped
- 6 cloves of garlic, minced
- 1 thumb size piece of ginger, minced
- 1 medium leek, chopped
- 1 cup soy sauce
- 1/2 cup sugar
- 1/2 cup rice wine
- 3 cups of water
- 2 dried chili peppers
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 bunch of scallions, chopped for garnish
Method
Step One
Prepare the pig’s feet by cleaning them thoroughly and then set them aside. Prepare your ingredients by chopping the onion, mincing the garlic and ginger, and chopping the leek.
Step Two
Heat sesame oil in a large pot over medium heat. Add the chopped onion, minced garlic, ginger, and leek into the pot. Sauté for about 5 minutes or until the onions become translucent.
Step Three
Add the pig’s feet to the pot along with the soy sauce, sugar, rice wine, dried chili peppers, bay leaves, and whole black peppercorns. Stir well to ensure that all the ingredients are evenly distributed.
Step Four
Once the mixture is evenly combined, add the water to the pot. Bring to a boil, and then reduce to a simmer. Cover the pot and let it simmer for about 2 hours, or until the pig’s feet become tender.
Step Five
Check the pot periodically to make sure the water is not evaporating too fast. Add more water if needed. If a lot of fat accumulates on the surface, skim it off with a ladle.
Step Six
When the pig’s feet are cooked to your preferred tenderness, remove the pot from heat. Sprinkle in the sesame seeds and stir them in gently. If needed, add more soy sauce or sesame oil to taste.
Step Seven
Before serving, garnish with the chopped scallions. This dish is best served hot, and can be served with rice and a side of vegetables for a complete meal.
