Trotters and Hocks Bo Ssam Recipe

Directions

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