Pork and vegetable soup

Ingredients

• 1 tbsp extra-virgin olive oil
• 3 pork belly spare ribs (about 500gm)
• 3 Maltese or Italian-style pork sausages
• 1 onion, cut into wedges
• 1 carrot, cut into 3cm chunks
• 1 celery stalk, cut into 3cm chunks
• 1/2 tsp coriander seeds, coarsely crushed
• 1/2 tsp fennel seeds, coarsely crushed
• 1 tbsp kunserva (tomato paste; see note)
• 400 gm unpeeled Jap pumpkin, cut into 3cm pieces
• 1 waxy potato (about 150gm), peeled and cut into 3cm pieces
• 1 fresh bay leaf
• 1/4 Savoy cabbage (about 300gm), cut into 5cm pieces
• 1/2 cup parsley, coarsely chopped, plus extra sprigs to serve
• Finely grated Pecorino Romano, to serve

Instructions

1. 1

   1: Heat oil in a large saucepan over medium-high heat. Brown pork belly and sausages, turning occasionally, until browned (10 minutes). Carefully transfer pork and sausages to board and cut into 3cm pieces (they won’t be cooked through). Reserve 2 tbsp oil in pan; drain excess oil. Return pan to low heat. Add onion, carrot, celery and spices, cook, stirring occasionally, until softened (8-10 minutes). Season to taste.

2. 2

   2: Increase heat to medium; add kunserva and cook until paste deepens in colour (1-2 minutes). Return pork and sausages to pan and stir to coat. Add pumpkin, potato and bay; cover with 2 litres water and bring to the boil over high heat. Reduce heat to low and simmer until soup is well flavoured (40 minutes). Add cabbage and parsley and cook until cabbage is tender (8-10 minutes).

3. 3

   3: Divide soup among bowls and serve scattered with parsley and pecorino.