The pork belly could just as well be leftover beef bones and scraps, or you could of course leave the meat out completely. The warming, aromatic combination of funky miso and tangy ponzu makes this vegetable broth the perfect January comfort without feeling too worthy.
Vegetable broth with pork belly, miso and ponzu
10 minutes preparation
1 hour cooking
250g leftover cooked pork belly – bones and meat. Make sure the bones are big enough to be easily retrievable.
2 tablespoons vegetable oil
2 carrots, peeled, chopped
1 small turnip, peeled, chopped
1 medium leek, chopped
3 to four handfuls chopped kale
A handful of celery leaves
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 heaped tablepoons red miso paste
1 tablespoon Ponzu sauce
Fresh flatleaf parsley and coriander for garnish
Heat the oil in a heavy based saucepan and brown the meat bones over a medium heat, reserving the meat. Add the onion and garlic and cook until they are lightly caramelised.
Add the rest of the vegetables, except the kale, turning down the heat if needs be, so that they sweat and soften, without colouring too much – about five minutes.
Pour in enough boiling water to easily cover the vegetables and simmer gently for twenty minutes or so before adding the miso paste – stirring it through well – and then the kale.
Let the soup cook for a further ten minutes. Heat some oil in a pan and brown the meat. Cut into into chunks or slices.
Remove the bones from the vegetable broth, splash in the Ponzu and garnish with parsley and coriander before serving.