小夫妻 Overcooked 食過唔同風味既豬手/腳黎講，我既偏好係韓式炆豬手>>>柏林炆豬手>慕尼黑烤豬手> 中式南乳豬手≈豬腳薑。
正宗既韓式豬手，食法係先夾一片豬手，沾d豆醬， 包入生菜度一下食左佢，本身豬手都算係油膩野，但好食既韓式豬手係會煮到一d油膩感都無，配埋成台都係既泡菜、大醬湯、綠色尖椒等等，直程係覺得清新得黎又豐富，加多枝冰凍既燒酒，無得彈。
由於仲未有得去韓國，要係屋企過下口癮食韓式豬手，究竟得唔得呢？就試下做依個實驗！
Among the different styles of pork trotters we have tried, my preference is Korean simmered pork trotters >>> Berlin simmered pork trotters > Munich roasted pork trotters > Chinese pork trotters with fermented red beancurd ≈ pork trotters with ginger stew.
To eat Korean pork trotters in an authentic way, we wipe a touch of bean sauce on a slice of trotters, wrap it in fresh lettuce and then swallow it at once. Pork trotters are greasy by default but for a good Korean chef can make it without any greasy texture. Accompanying with a whole table of kimchi, Korean soybean paste stew, green chilli pepper and of course a bottle of soju, the whole dining experience is fresh and full of excitement. That’s really amazing.
As we can’t go to Korea yet, is it possible to replicate that Korean pork trotters experience at home? Let’s do an experiment.
韓式豬手 Korean Pork Trotters 족발
要過口癮，除左有主角豬手，仲有泡菜湯、小伴碟、醬料，酒等等黎做配角，嘗試做返個種豐富既感覺出黎。結果係點？可以睇到最後就有我地既短評。
To try to make the experience like that in Korea, we prepared the pork trotters together with a kimchi stew, little side dishes, sauce and soju. How was the result? You may find our comments later in this article.
港版韓式泡菜豆腐鍋 Hong Kong Couple’s 1st Wild Try on Making Kimchi Tofu Stew
材料都幾多，包括：
Quite a lot of ingredients, including:
急凍咸豬手1隻 1 frozen salted pork trotters
蒜頭1個去衣 1 bulb of garlic with skin off
水梨1個去皮去芯 1 Korean pear, skin and core off
洋蔥1個切塊 1 chopped onion
冰糖2大片 2 pieces of rock sugar
薑片數片 a few slices of ginger
京蔥半條 half a stalk of leek
辣椒乾3條 3 dried chilli pepper
八角6-8粒 6-8 anises
香葉4-5塊 4-5 bay leaves
香果2粒 2 black cardamons
韓式大醬1湯匙 1tbsp Korean soybean paste
豉油4湯匙 4tbsp of soy sauce
米酒1湯匙 1tbsp of rice wine
黑胡椒粒適量 some black pepper
急凍咸豬手解凍後，凍水落豬手、薑片、少少米酒，煮滾再煲十分鐘汆水後拎出黎
Defrost the pork trotter, put it in tap water together with ginger and rice wine. When it comes to boil, continue to cook for 10 mins
豬手洗淨，同所有調味料配料加水，水要蓋過豬手
Rinse the pork trotter, add into a pot with all ingredients. Add water until the trotter is fully covered
煮滾
Boil it
煮滾後轉最細火炆90分鐘
Then switch to low heat and simmer for 90 mins
拎豬手出黎放涼
Take the pork trotter out, let it cool down
中間開一刀，沿住骨既四圍鎅，將骨拎出
Chop in the middle and then peel the meat out by cutting along the bone. Take the bone out.
豬手就係咁切出左兩大舊肉
We have 2 pieces of meat being taken out nicely
再逐刀薄切，咁就完成喇！
Slice the trotter, done!
咁究竟同正宗既韓式豬手比又係點呢？回憶總是美好的，我地都覺得無得比。我地既版本都係正路同好食既，但韓國既版本係做得到甘香而完全唔膩口，再加上多款唔同既伴餐、醬料、湯品，成個體驗都真係無得比。
講開又講，係韓國我地都食過唔同既豬手，而家好多新派既會又加芝士又加辣醬撈，唔係真係咁好食。要搵到傳統做法又好好食既其實都唔係咁容易，圖中就係一間我地係南大門食過專賣豬手既餐廳，暫時覺得係最正既傳統豬手。
好想快d有得去返韓國呀ㅠㅠ
So how did our version compare with the authentic Korean pork trotters? Honestly speaking we couldn’t compare with that. We are not saying our version wasn’t good, but the Korean version we had was very fragrant and totally not greasy. Together with a wide variety of side dishes, sauces, soup, the whole experience was beyond compare.
By the way, we tried quite a few pork trotters in Korea before. Nowadays many avant-garde restaurants adopted different styles to make the dish e.g. adding cheese or chilli paste. However we think that’s not really appealing. Even in Korea it’s not that easy to find a restaurant that provides traditional and mouth-watering pork trotters. The picture we show above is a pork trotters restaurant in Namdaemoon and that’s the best Korean pork trotters we have tried so far.
We want to go to Korea badly ㅠㅠ
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