It’s sunny today, outside is getting humid but the inside is still cool. Back home, my mom has come up with a new dish of pork cartilage ribs. These are the rarest ribs to come by, not being found in any grocery store, but only being sold in farmer’s markets at dawn. In the right hands, these ribs may be the best part of a hog. After three hours of braising in the pressure cooker, all the cartilage turns into a form of goo, softer than any pudding and as hyaline (you are teaching me more new words!) as jelly. The texture is a boom (I assume boom means great. You could say the texture is to die for). I’ve never had any pork recipe as good as this one and it’s all down to my kitch-witch mom.

It’s sunny today, outside it's getting humid but inside it's still cool. Back home, my mom has come up with a new dish of pork cartilage ribs. These are the rarest ribs to come by, not found in any grocery store, but only sold in farmer’s markets at dawn. In the right hands, those ribs may be the best part of a hog. After three hours of braising in the pressure cooker, all the cartilage turns into a form of goo, softer than any pudding and as hyaline as jelly. The texture is a boom???. I’ve never had any pork recipe as good as this one and it’s all down to my kitch-witch mom.