This is not an usual dish in EU but very popular in Korea and Asia (in KR resaurtants).
Jokbal(족발) is a Korean dish consisting of pig's trotters cooked with soy sauce and spices. It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine. Additional ingredients used can include onion, leeks, garlic, cinnamon and black pepper.
Its very tasty and i love pig meat so its a must. It is often called Korean Braised Pig Trotters.
Like a number of modern Korean food inventions, jokbal was born out of necessity and survival during the post-war era. Although Koreans have been consuming pig’s trotters way before the advent of this popular dish, jokbal—as we know it today—is presumed to have been introduced in the 1960s by Lee Kyeong-sun, a North Korean refugee and home cook who ran a hole-in-the-wall eatery with her sister-in-law in Jangchung-dong, Seoul, where a large population of displaced refugees settled after the war. The two ladies started out by selling mung bean pancakes by the slice for 10 won (literally a penny) and, eventually, jokbal. Why jokbal? Pork had been a staple in North Korea, trotters were a cheap cut of meat, and fellow refugees and customers.
Jokbal is pig’s trotters that have been boiled in a soy sauce-based braising liquid. Once cooked, the meat is deboned, sliced and served with fresh lettuce leaves, sliced raw garlic, green peppers, soybean paste and salted fermented shrimp (commonly served with pork dishes in many parts of Korea for its digestive properties) for dipping.