食譜及烹飪短片 - 日式炆豬軟骨

Japanese Stewed Pork Cartilage

Swanson Clear Chicken Broth

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

Slightly blanch pork cartilage in boiling water. Remove and set aside.

Heat 2 tbsp of sesame oil, sauté dried shallots and leeks, add pork cartilage and stir-fry.

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.

Japanese Stewed Pork Cartilage