This special cut comes from the joint between the ribs and the breastbone. It features a unique mix of lean meat, fat, and a layer of collagen-rich cartilage. The texture is slightly crunchy yet tender, with a pleasant chew that’s never tough. Cooking pork cartilage is all about time. Slow simmering allows the collagen to break down, creating a melt-in-your-mouth experience. For more texture and flavor, try braise-then-fry or stew-then-bake methods. Whether it’s Taiwanese-style soy-braised, Japanese miso stew, or smoky American BBQ, pork cartilage transforms beautifully into a rich, flavorful dish.