Spiced braised pork trotters (Jokbal)

1. Soak the pork trotters in cold water for 1 hour, blanch in boiling water for 10 minutes, drain and clean thoroughly under cold water; singe or shave off any remaining hairs on the skin.

2. Put the pork in a large pan, cover with the 2.5 litres of water and add the soy sauce, brown sugar, sliced ginger, garlic, the leek cut into large pieces, the cinnamon, star anise and whole peppercorns.

3. Bring to the boil, skim, then cover and simmer gently for 2-2.5 hours, turning occasionally, until the skin is glossy, dark and very tender.

4. Finally cook uncovered for another 15 minutes, basting several times with the liquid so the skin takes on a nice glaze.

5. Lift out the pork, let it cool for 20 minutes, then take the meat off the bone and cut it into slices about 5 mm thick, keeping some skin on each slice.

6. Arrange on a platter and serve with lettuce leaves, thinly sliced raw garlic and a spicy dipping sauce.

Tip: Jokbal is a classic of Seoul's late-night eateries: it's best lukewarm, when the skin is gelatinous but not yet firm. The leftover cooking liquid sets to a jelly when cold – you can reheat the meat in it the next day.