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Khao Poon Dok Yiew, Pork, Korean Recipe, Korean Food Recipe
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Home >> Pork Recipes

KHAO POON DOK YIEW

INGREDIENTS :

4 pork trotters, 20g Korean fresh red ginseng, 3 onions, 8 pears, 60g ginger, 2 stalks of spring onion, 8 cloves of garlic, 2 cups of water.


SEASONINGS:
(1) 4T sesame oil, some ground white pepper.
(2) 1 cup of grain syrup, 1 cup of soy sauce, 4T Korean raspberries wine.

PREPARATION :

1. Rinse Korean fresh red ginseng; Soak in 1 cup of water for 3 hours.
2. Cut off the roots of spring onion; Rinse and drain; Cut into sections.
3. Peel, rinse and cut ginger into slices.
4. Remove the hair of pork trotters with a pair of eyebrow tweezers; Rinse.
5. Fill a pot with water; Bring to the boil over a high heat; Add the spring onion and an half of the ginger; Bring to the boil over a high heat again; Add the pork trotters; Cover the pot with its lid; Cook over a high heat for 10 minutes; Lift the pork trotters up immediately and rinse in cold running water till cool; Drain; Puncture the skin evenly with toothpicks; Rub seasoning (1) all over the pork trotters; Leave them for 30 minutes.
6. Peel, rinse and hull pears; Cut into slices; Arrange in a steaming plate.
7. Arrange a steaming rack in a deep heavy-based skillet; Pour water into the skillet till reaching 1/4 height of the steaming plate from the step 6; Bring to the boil over a high heat; Turn to a low heat; Arrange the steaming plate with the pears on the rack; Cover the skillet with its lid; Steam over a high heat for 30 minutes; Turn off the heat; Remove the steaming plate with the pears out of the skillet; Mash.
8. Cut the pork trotters from the step 5 in halves lengthwise; Lay flat in a plate.
9. Add seasoning (2) to a bowl; Stir till well mixed; Pour over the pork trotters from the step 8; Rub the smashed pears all over the pork trotters; Cover the plate with a piece of cling film; Chill in the fridge for 3 hours.
10. Lift the red ginseng from the step 1 up; Discard any bones; Cut into thin slices; Strain the water through a fine-mesh strain to a bowl.
11. Peel, rinse and cut garlic into slices.
12. Peel, rinse and mince onions.
13. Take the pork trotters out of the fridge 30 minutes before cooking and discard the cling film.
14. Lay the garlic and the remaining ginger at the bottom of a non-stick pot; Arrange the pork trotters together with any remaining marinade into the pot next; Put the ginseng slices from the step 10 on the top of the trotters; Arrange the onions next; Pour the ginseng soaking water from the step 10 and 1 cup of water into the pot; Bring to the boil over a high heat; Cover the pot with its lid; Cook over a low heat for 2 hours; Remove the lid; Cook over a low heat for 30 minutes; Turn off the heat; Cool at the room temperature.
15. Lift the pork trotters up and discard any ingredients left on the trotters; Cut into thin slices; Arrange on serving plates (recommend to serve with sesame plant leaves and cucumber match sticks).