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Cabbage & pork belly soup

Method

  • Bring the water to the boil in a large heavy-bottomed pot and add the pork and onion. Bring back to the boil and simmer for 10 mins, skimming the surface with a spoon.
  • Then add the celery, carrots, turnips, leeks and seasonings to the pot. Bring back to the boil, turn the heat down, cover and simmer for 25 mins.
  • When ready, add the potatoes and cabbage. Stir, cover and gently cook for about 10-15 mins until the potatoes are tender. Then remove the pork, cut into smaller pieces and return to the pot. (If you like, the fat can be removed). Stir and taste for seasoning. 
  • To serve, place a piece of bread in individual large soup bowls and ladle the soup over the top.
  • nb. Depending on the pork itself, chicken stock may add needed flavour.

Ingredients

  • 3 litres water (or chicken stock)
  • ¾ kg pickled pork belly, cut into thickish slices
  • 1 onion, peeled & studded with 2 whole cloves
  • 2 celery stalks, peeled & cut into pieces
  • 2 medium carrots, peeled & cut into pieces
  • 2 large turnips, peeled & cut into pieces
  • 2 leeks, washed well & cut into pieces
  • sea salt & freshly ground pepper
  • 8 chats (baby potatoes), quartered
  • ½ savoy cabbage, cut into squares
  • thick slices of country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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