Nankotsu

Method

Blanch the pork cartilage in boiling water for 5 minutes to remove impurities, then drain and pat dry. Heat oil in a wok or large frying pan over high heat and stir-fry the cartilage for 3-4 minutes until lightly browned. Add ginger and garlic, cooking for 1 minute until fragrant. Pour in soy sauce, mirin, sake and water, then bring to a simmer. Reduce heat to medium-low and braise for 25-30 minutes, stirring occasionally, until the cartilage is tender and the sauce has reduced and thickened. Garnish with spring onions, sesame seeds and chilli flakes if desired. Serve hot as an appetiser.