Despite the convenience, I am not a fan of canned broth. I like broth cubes even less. I make my own broth from scrap bones and what I don’t need for whatever soup I am making, I strain, cool and keep in the freezer. This pork and cabbage soup was cooked with homemade bone broth.
When you keep a substantial stock of meat broth in the freezer, making a delicious soup is as easy as 1-2-3. No kidding. It’s practically just cutting the meat and vegetables and throwing everything into the pot. Fast too. If you cut everything into small pieces, your soup is ready in 15 minutes or less. There is no need to start by sautéing garlic and onions because, with home made broth, all the flavors of garlic, onions and whatever other spices you have added are already there.
Pork and cabbage soup
- Start heating the broth while you prepare the meat and vegetables.
- Cut the meat into thin, thin slices as though you were preparing it for a stir fry.
- Peel the carrot and cut into matchsticks.
- Core the cabbage and shred finely as though you were making cole slaw.
- When the broth is boiling, drop the pork pieces one by one. Doing it this way seals the meat pieces immediately and prevents scum from forming. It also prevents the temperature of the broth from dropping drastically. When all the pork is in the broth, add the carrot and cabbage. Stir well. Bring to the boil, cover and simmer for 10 minutes.
- Taste the broth and season with fish sauce, if necessary. Add a generous amount of freshly ground black pepper.
- To serve, ladle the pork and cabbage soup into bowls and top with finely sliced onion leaves.