Trotters and Hocks Bo Ssam

[Photograph: Chichi Wang]

About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.

Adapted from Momofuku by David Chang and Peter Meehan.

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Trotters and Hocks Bo Ssam

About This Recipe

Yield:serves 4 to 6
Active time:20 minutes
Total time:about 12 hours
This recipe appears in: Pantry Essentials: All About Ssämjang The Nasty Bits: Momofuku-Style Bo Ssam, But With More Hocks and Trotters


  • 2 whole pork trotters with lower hocks still attached (3 pounds each, about 6 pounds total)
  • 1/2 cup white sugar
  • 1/2 cup plus 1 tablespoon kosher salt
  • For the Ginger-Scallion Sauce:
  • 1 cup thinly sliced scallions, green and white parts
  • 1 tablespoon ginger, minced or grated with a microplane grater
  • 2 tablespoon neutral-tasting oil such as canola or grapeseed
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon sherry or red wine vinegar
  • Kosher salt
  • For the Ssam Sauce:
  • 1 tablespoon fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)
  • 1-2 teaspoons chili paste (kochujang, available in many Asian markets, and online)
  • 1/4 cup sherry vinegar
  • 3 to 4 tablespoons neutral-tasting oil such as canola or grapeseed
  • To Serve:
  • 3 tablespoons brown sugar
  • 2 cups plain white rice, cooked
  • 1 to 2 heads bibb lettuce, leaves separated, washed and dried
  • Kimchi (available in many Asian markets, and online).


  1. 1

    Place the hock/trotters on a large plate or a tray. In a small mixing bowl, mix the white sugar and 1/2 cup of the salt. Rub the mixture over the hocks and trotter, both skin as well as meat. Transfer to a baking dish, cover with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

  2. 2

    The next day, adjust an oven rack to the lower-middle position and preheat oven to 300°F. Remove the hocks/trotters from the refrigerator and discard any pork liquids that have pooled at the bottom of the dish. Place the hocks/trotters in a V-rack set in a roasting pan and roast until very tender, about 4 hours, basting with pan juices every 30 minutes after the first hour. Allow meat to cool for at least 2 hours, or refrigerate for up to 3 days before proceeding.

  3. 3

    Make the ginger scallion sauce: Combine the scallions ginger, oil, soy sauce, and vinegar in a small mixing bowl. Season to taste with salt and set aside.

  4. 4

    Make the ssam sauce: combine the chili pastes with the vinegar and oil in a small mixing bowl and set aside.

  5. 5

    When ready to serve, preheat oven to 500°F. Combine remaining tablespoon salt with brown sugar. Rub the mixture over the cooked trotters/hocks. Roast in the oven until the skin is very dark and crispy, about 15 minutes. Serve immediately with sauces, rice, lettuce, and kimchi


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