Pork cartilage

Normally in Japan, cartilage meat means cartilage of chicken, but in Noshiro, cartilage of pork is common.
It was made by tapping the pork cartilage finely, baking it with salt and pepper.
In the 1960's, when a shop cooked and provided the cartilage of pork which was usually thrown away at that time, it became popular as a regular customer, became widely known, and became available to many citizens.
It is a dish that matches the texture of crispy texture with the taste of meat.