Dominican-style Braised Pork Trotters

Ingredients

In this adaptation of Jokbal to Dominican cuisine, we incorporate the vibrant flavors of the Caribbean. The original Korean dish is traditionally seasoned with soy sauce, ginger, and garlic, while our Dominican-style recipe features local spices and herbs such as thyme, allspice, and Scotch bonnet peppers. Additionally, we adjust the cooking technique to slow-cook the pork trotters until they are tender and infused with the rich flavors of the Caribbean. We alse have the original recipe for Jokbal, so you can check it out.

• 4 pork trotters (about 2 kg / 4.4 lbs) 4 pork trotters (about 2 kg / 4.4 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons fresh thyme leaves 2 teaspoons fresh thyme leaves
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 cups chicken broth (470 ml) 2 cups chicken broth (470 ml)
• 1 cup coconut milk (240 ml) 1 cup coconut milk (240 ml)
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   Rinse the pork trotters thoroughly and pat them dry with paper towels.
3. 3.
   Heat the vegetable oil in a large oven-safe pot over medium heat.
4. 4.
   Add the diced onion, minced garlic, thyme leaves, ground allspice, paprika, and minced Scotch bonnet pepper to the pot. Sauté for 2-3 minutes until the onions are translucent and the spices are fragrant.
5. 5.
   Place the pork trotters in the pot and sear them on all sides until they are browned.
6. 6.
   Pour in the chicken broth and coconut milk, and add the lime juice. Season with salt and pepper to taste.
7. 7.
   Bring the liquid to a simmer, then cover the pot with a lid.
8. 8.
   Transfer the pot to the preheated oven and braise the pork trotters for 3-4 hours, or until the meat is tender and easily falls off the bone.
9. 9.
   Remove the pot from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Pork trotters — Make sure to rinse the trotters thoroughly to remove any impurities before cooking.
• Scotch bonnet pepper — Adjust the amount of minced pepper according to your spice preference. Be cautious as Scotch bonnet peppers are very hot.

Tips & Tricks

• For an extra layer of flavor, marinate the pork trotters in the spice mixture overnight before cooking.
• Serve the braised pork trotters with steamed rice or root vegetables for a complete meal.
• Adjust the spiciness by adding more or less Scotch bonnet pepper according to your taste preference.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Garnish with fresh cilantro or parsley for a pop of color and freshness.

Serving advice

Serve the Dominican-style Braised Pork Trotters hot, with steamed rice or root vegetables on the side. Sprinkle some fresh cilantro or parsley on top for added freshness.

Presentation advice

Arrange the tender pork trotters on a serving platter, surrounded by steamed rice or root vegetables. Drizzle some of the flavorful broth over the meat and garnish with fresh herbs for an appetizing presentation.