Japanese Stewed Pork Cartilage

Easiness
Servings
For 4
Ingredients
Swanson Clear Chicken Broth 250mL
pork cartilage 500g
dried shallot (shredded) 2 pcs
leek (angle cut into thin slices) ½
mirin 50mL
sake 50mL
Okinawa black sugar 50g
Japanese soy sauce/light soy sauce 2 tbsp
1
Slightly blanch pork cartilage in boiling water. Remove and set aside.
2
Heat 2 tbsp of sesame oil, sauté dried shallots and leeks, add pork cartilage and stir-fry.
3
Add Swanson Clear Chicken Broth and the rest of the ingredients and bring to a boil, cover and stew for 1 hour until the meat is tender and serve.
//