Alicia Taylor
“Often made with a wide array of vegetables, like choko and kohlrabi, and larger pieces of pork, it is nourishing and satisfying. My version is a little simpler and leans on pork belly and sausages for richness. You can also scatter in some small pasta like acini di pepe or anellini in the last 10 minutes of cooking,” says Busuttil Nishimura.
Ingredients
Method
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.
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).
Divide soup among bowls and serve scattered with parsley and pecorino.
Kunserva is available from Maltese grocers or select online stores.
Note
Related stories
Native ad body.
Native ad body.
Native ad body.
