Top 11 Delicious Pork Cartilage Dishes

Ingredients:

• 400 grams pork cartilage
• 3 lemongrass stalks
• 1 chili
• 3 cloves of garlic
• 1 shallot
• Salt, oyster sauce, soy sauce, seasoning powder, cornstarch, crispy fried flour

Instructions:

• Blanch the pork cartilage in boiling water, then drain. Marinate the cartilage with 1 tablespoon of seasoning powder, 1 tablespoon of oyster sauce, 1/2 tablespoon of soy sauce, 1/2 teaspoon of black pepper, 1/2 tablespoon of cornstarch, and 1/2 tablespoon of crispy fried flour. Mix well and marinate for about 30 minutes.
• Shred the lemongrass, mince the garlic, slice the chili, and mix them with salt.
• Deep fry the marinated cartilage until golden and crispy. Use a slotted spoon to remove the cartilage from the oil and place it on a plate lined with paper towels to drain excess oil.
• Heat a little oil in a pan, add the shredded lemongrass, minced shallot, and minced garlic. Sauté until fragrant, then add the sliced chili. Next, add the fried cartilage to the pan and toss well.
• Turn off the heat, add 2 tablespoons of salt mixture, and toss the cartilage to evenly coat it with the salt.

Ingredients:

• 300 grams pork cartilage
• 1 tomato
• 250 grams pickled mustard greens
• 1/4 onion, 1 clove of garlic, 2 spring onions
• Seasonings: pepper, salt, fish sauce, sugar, seasoning powder, and cooking oil.

Instructions:

• Peel and mince the garlic. Clean and finely chop the spring onions. Reserve the white part of the spring onions separately, cut into 3 cm pieces, and split into strips.
• Clean the tomato, remove the core, and cut into wedges. Peel the onion and cut into wedges.
• Squeeze out the liquid from the pickled mustard greens, rinse them several times under clean water, and squeeze dry.
• Clean the pork cartilage, cut into bite-sized pieces. Then blanch the cartilage, by doing this, you will have a delicious pork cartilage soup with clear broth.
• After blanching, rinse the cartilage under clean water to remove any impurities. Place the cartilage in a bowl and marinate with 1/2 teaspoon pepper, 1 seasoning powder, 1/3 tablespoon sugar, 1 tablespoon fish sauce, 1/2 teaspoon salt. Mix well and marinate for about 20 minutes.
• Heat a pot on the stove, add a little cooking oil, and heat it up. Add the minced garlic and sauté until fragrant. Then add the cartilage and stir-fry until the cartilage is firm and begins to smell fragrant. Add the pickled mustard greens, season with a little more seasoning powder and salt.
• When the pickled mustard greens have absorbed the seasonings, add water (approximately enough water for the soup, if it's too thin, it will lose its delicious taste), bring to a boil, then reduce the heat and simmer for about 15-20 minutes. Finally, add the tomatoes, simmer until soft, turn off the heat, add the spring onions, and serve the soup.

Ingredients:

• Pork cartilage (pre-cut type)
• Soy sauce
• Oyster sauce
• Fish sauce
• Palm sugar
• Onion, garlic, pepper
• Spring onions

Instructions:

• Crush and finely chop the onion and garlic
• Marinate the meat with pepper, onion, garlic, and the above spices and let it rest for 10 minutes
  
• Put 3 tablespoons of water and palm sugar in a pot and simmer gently until it becomes slightly sticky, then stir-fry the cartilage until golden. Because pork cartilage produces fat, there is no need to add oil to reduce fat
• Add water slowly to the pot of cartilage. When boiling, skim off the foam. If it's bland, you can add more salt.
  
• Cover and simmer over low heat until almost dry. Sprinkle spring onions on top.
  
• Transfer to a plate and enjoy.

Ingredients:

• Pork cartilage: 300g
• 1 chili
• 8 cloves garlic
• 1.5 tablespoons fish sauce
• 1 teaspoon chili sauce
• 6 tablespoons cooking oil
• A little salt/sugar

Instructions:

• Wash the pork cartilage with diluted salt water. Then, rinse again with cold water and drain.
• Cut the pork cartilage into finger-length pieces.
• Heat 5 tablespoons of cooking oil in a pan over medium heat.
• When the oil is hot, add the pork cartilage and fry until golden on both sides, about 7 minutes. Once the cartilage is cooked, crispy, and evenly golden, turn off the heat and transfer to a plate.
• In a bowl, mix 3 tablespoons of water, 1.5 tablespoons of fish sauce, 1.5 tablespoons of sugar, and 1 teaspoon of chili sauce until the ingredients are dissolved.
• Peel and wash 8 cloves of garlic, and finely chop 1 chili.
• In another pan, heat 1 tablespoon of cooking oil, add half of the chopped garlic, and fry until golden.
• When the garlic is fragrant, add the prepared sauce to the pan and simmer over medium heat until slightly boiling. Then add the fried pork cartilage to the pan and stir-fry with the sauce for about 3 minutes.
• When the sauce thickens and coats the cartilage evenly, add the remaining half of the chopped garlic and chili, stir well, and turn off the heat.

Ingredients:

• 500g pork ribs (cartilage)
• 2 tomatoes
• 1/2 onion
• 50g pineapple (about 1/4 pineapple)
• Sweet peppers
• Chopped garlic
• Sugar, fish sauce, black pepper

Instructions:

• Wash the pork ribs and cartilage thoroughly, then cut into finger-length pieces about 3cm long. Blanch the ribs and cartilage in boiling water to remove any odor and impurities. Rinse again and drain.
• Wash the tomatoes, remove the cores, and cut into wedges.
• Once the ribs and cartilage are drained, marinate them with seasoning including soup powder, MSG, chicken stock, fish sauce, pepper, and garlic for 30 minutes to 1 hour to let the flavors infuse.
• Heat a pan, add cooking oil, and fry the marinated ribs until golden brown on both sides. Avoid using too much oil as the ribs only need to be golden and lightly browned. Once the ribs are evenly golden, remove them from the pan and set aside.
• Prepare the sauce by mixing vinegar, sugar, and a little water until the sugar dissolves and combines with the vinegar.
• Using the remaining oil in the pan after frying the ribs, sauté chopped dry onions until fragrant, then add the tomatoes and crush them. Once the tomatoes are crushed, add the ribs to the pan and stir briefly, then pour the sauce over them and simmer over low heat until the sauce thickens and coats the ribs evenly.
• Once the sauce thickens, turn off the heat, transfer the ribs to a plate, sprinkle with some black pepper, and garnish with tomato slices and carved cucumber as desired.

Ingredients:

• 300g pork cartilage
• 500g pumpkin
• 2 onions
• 2 sprigs of green onions
• 4 sprigs of coriander
• 1 tablespoon cooking oil
• 2 tablespoons fish sauce
• Common spices: a bit of chicken powder, salt, sugar, seasoning powder, ground pepper

Instructions:

• For a 500g pumpkin, wash it with water, peel it, remove the seeds, and cut it into pieces about the size of a finger.
• Next, peel and wash 2 onions, then slice them thinly. Rinse 2 sprigs of green onions and 4 sprigs of coriander, then cut them into finger-length pieces.
• For 300g pork cartilage, wash it with water, then cut it into bite-sized pieces.
• Heat a pot over medium heat, add 1 tablespoon of cooking oil, and when the oil is hot, add the sliced onions and sauté until fragrant. Then add the pork cartilage, stir-fry for 5 minutes until the pork cartilage is firm.
• Then add 1 liter of water, increase the heat, and simmer for 30 minutes until the broth boils. Remember to skim off any foam while cooking.
• Add all the pumpkin to the pot and continue cooking the soup for 20 minutes until the pumpkin is cooked. Season the soup with 1/4 teaspoon of chicken powder, 1/4 teaspoon of salt, 1/2 tablespoon of sugar, 1/4 teaspoon of seasoning powder, and 2 tablespoons of fish sauce. Stir well, cook for another 5 minutes, then taste and adjust the seasoning to suit your family's taste.
• Add ground pepper, green onions, and coriander to the soup pot to enhance the flavor.

Ingredients:

• Pork cartilage: 600g
• Pork bones: 400g
• 200g jasmine rice (about 1 cup)
• 50g glutinous rice (about 1/4 cup)
• 1/2 lime
• 4 shallots
• 10 sprigs of scallions
• Common spices: A bit of salt, sugar, chicken stock powder, pepper

Instructions:

• Char the shallots for about 5 minutes until fragrant, then peel off the outer skin. Cut off the roots of the scallions, wash them thoroughly, blanch the heads in boiling water for about 1 minute, then drain.
• Place jasmine rice and glutinous rice in a bowl, wash them until the water is clear (retain the rice washing water), drain the water, and add fresh water. Soak for 1.5 hours.
• To remove the odor and clean the pork bones and cartilage, wash them in rice washing water, squeeze half a lime over them, soak for 5 minutes, then rinse 2-3 times with water and drain.
• Bring a pot of 2 liters of water to a boil, add pork cartilage, pork bones, 4 charred shallots, boil for 15 minutes, and skim off any foam.
• After boiling for 15 minutes, the broth should be clearer and foam-free. Cover with a lid, reduce the heat to low, and simmer for 1.5 hours.
• After 1.5 hours, remove the pork cartilage, pork bones, and charred shallots, add the soaked rice, and simmer for an additional 2 hours.
• Season with 1 teaspoon of salt, 1 teaspoon of chicken stock powder, 1/2 tablespoon of sugar to make the congee smooth. Stir gently for another 15 minutes.
• Taste and adjust the seasoning to your liking, then turn off the heat.

Ingredients:

• 500g young pork cartilage, chopped into small pieces
• 1 tray of quail eggs
• Salt, fish sauce, chicken stock powder, MSG, sugar, coconut water (also known as coconut juice), pepper, vinegar, shallots

Instructions:

• Firstly, add 1 tablespoon of salt to the bowl of young pork cartilage. Then blanch this bowl of cartilage in boiling water. After blanching the cartilage briefly, rinse it again with clean water, drain, and transfer it back to the bowl to marinate with spices.
• Add to the bowl of young pork cartilage 1 tablespoon of chicken stock powder, a bit of MSG, 3 tablespoons of fish sauce, 1/2 tablespoon of coconut water, and 1 tablespoon of golden sugar.
• After adding the spices, mix everything evenly to let the spices penetrate the meat. To make the braised pork cartilage with quail eggs more flavorful, marinate for about 30 minutes. Once the spices have infused into the meat, there is no need to add more seasoning.
• Boil and peel the quail eggs, then pan-fry them to enhance their flavor.
• Heat a pan on the stove. When the pan is hot, add 2 tablespoons of cooking oil. When the oil is almost boiling, turn off the heat, add finely chopped shallots to sauté until fragrant. Sauté the shallots until they become fragrant and golden, then add the quail eggs to quickly stir-fry.
• Stir-fry the eggs for about 2 minutes, then add the pork cartilage and stir-fry until the cartilage firms up. Be gentle when stirring to avoid breaking the eggs. Cook for about 10 minutes before adding water. As the meat firms up, the water inside the meat will be drawn out, allowing the spices to penetrate the meat. Cook over low heat. When the braised pork cartilage reaches the desired color and consistency of the sauce, add pepper and then turn off the heat.

Ingredients:

• 300g pork ribs
• 4 shallots
• 1 tablespoon chicken stock powder
• 3 tablespoons cooking oil
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons chili sauce

Instructions:

• Wash the pork ribs thoroughly by rubbing with salt and rinsing with water. Then, cut the ribs into small pieces. Rinse and finely chop the shallots and garlic.
• In a bowl, mix 1 tablespoon of chopped shallots, 1 tablespoon of chopped garlic, 1 tablespoon of chicken stock powder, 3 tablespoons of cooking oil, 3 tablespoons of honey, 2 tablespoons of soy sauce, and 2 tablespoons of chili sauce. Stir well to dissolve the mixture. Marinate the pork ribs in this mixture for 30 minutes to allow the meat to absorb the rich flavor.
• Place the marinated meat on a grilling rack and grill in the oven at 200°C for about 20 minutes.

Ingredients:

• 500g pork ribs
• 3 tomatoes
• 1 cup pickled mustard greens
• 1 piece ginger
• 1 shallot
• 2 stalks spring onions
• Few pieces of shrimp cake (if available)
• Seasoning: 2 tablespoons fish sauce + 1 teaspoon chicken powder + 1 tablespoon sugar + 1/2 teaspoon salt

Instructions:

• Cut the white part of spring onions into sections and finely chop the green part. Lightly crush the shallot and ginger. Wash the pickled mustard greens and cut into bite-sized pieces. Rinse the tomatoes and cut into wedges. Parboil the pork ribs in boiling water to remove impurities. Slice the shrimp cake.
• Place the pork ribs in a pot with a pinch of salt, ginger, shallot, and white part of spring onions. Add about 4 bowls of water, bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes.
• When the pork ribs are slightly tender, add the pickled mustard greens and seasoning. Continue cooking. Add the tomatoes and shrimp cake when the pork is almost tender. Adjust the seasoning before turning off the heat.
• Serve the noodles in a bowl, ladle the broth over, then arrange the tomatoes, pickled mustard greens, and pork ribs on top. You can add some blanched vegetables like water spinach or watercress.

Ingredients:

• 600g pork cartilage
• 2 shallots
• 6 cloves garlic
• 1 tablespoon tamarind pulp
• 50g ginger (sliced)
• 1.5 tablespoons fish sauce
• 2 tablespoons cooking oil
• Common spices: sugar, pepper, salt, chicken powder, seasoning powder

Instructions:

• Parboil the pork cartilage in boiling water with a few slices of ginger for about 1 minute, then rinse the cartilage with clean water and drain.
• Place the tamarind pulp in a bowl and pour 200ml boiling water over it. Let it soak for 10 minutes, then mash the tamarind to extract the juice. Finely chop the shallots and garlic.
• Marinate the pork cartilage with 1 teaspoon chicken powder, 1/2 teaspoon seasoning powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon fish sauce, chopped shallots, and half of the chopped garlic. Mix well and marinate for 20 - 30 minutes.
• Heat 2 tablespoons of cooking oil in a pan. When the oil is hot, add the remaining chopped garlic and sauté until fragrant. Then add the marinated pork cartilage and stir-fry for about 2 - 3 minutes until the cartilage turns golden brown. Add the tamarind juice, 2 tablespoons sugar, and 1/2 tablespoon fish sauce to the pan. Stir well, then reduce the heat to low and simmer the cartilage for about 45 minutes or until the sauce thickens. Sprinkle with a little pepper before serving.