Pork Softbone

Pork softbone is the cartilage-heavy cut from the rib area, cubed small so the whole piece turns edible after a long cook. Braised in a soy or vinegar sauce for an hour or more, the cartilage softens until it’s as easy to chew as the meat around it. It’s a common base for a sweet-sour softbone dish or a slow-cooked soup where the cartilage adds body to the broth. Give it the full cook time; cut short, the cartilage stays firm and rubbery.