MANUFACTURE METHOD OF PORK HOOK

Disclosed in the present invention is a method for cooking Vietnamese rice wrapped pork feet, which comprises a first step (S1) mixing a soy sauce, a starch syrup and a soybean paste with water and boiling to process a meat broth; a second step (S2) putting such as licorice with pork feet into a processed meat broth and boiling for 120-150 minutes; a third step (S3) removing the smell by opening a lid; a fourth step (S4) removing the smell by putting soju in; a fifth step (S5) cooling the boiled pork feet at room temperature and storing in a heating cabinet; a sixth step (S6) making a first sauce; and a seventh step (S7) making a second sauce. The method improves not only the spicy flavor of pork feet, but also the savor, removes the unique smell of the pork feet by the first and second processes, and enables an eater to eat the pork feet with the first sauce, the second sauce, and rice paper.