Cut pork cartilage into 3–4cm pieces. Place in a bag with salt, massage thoroughly, and refrigerate overnight.

Separate scallion into green and white parts. Mince the white part and mix with lemon juice, salt and pepper, garlic, and olive oil to make the scallion sauce.

In a pot, combine pork cartilage, scallion green parts, ginger, sake, and enough water to cover. Heat on medium, skim off foam, cover, and simmer on low for 1 hour. Let cool in the pot.