This dish is a great way to use an often underutilised part of the animal - the bones! This dish is warming, healthy and most importantly delicious. You will need a good 8-10 hours to prepare this dish, but can be cooked over night in a slow cooker. Serves 4
Pork bones 3kg
Celery 1 stick
White Miso 150g
Dried shiitakes 40g
Light soy sauce To taste
Bok Choy 2
Wombok cabbage 1/2 cabbage
Spring onion 2
1. Roast of the bones in a hot oven (200C) until golden brown. Place in stock pot or slow cooker and gently simmer for 6 - 8 hours. Keep the stock and discard the bones.
2. Char grill the carrot and onion until very dark (almost burnt). Combine the stock, carrot, onion, celery, kombu, miso, shiitakes and ginger in a large pot and gently simmer for 1-2 hours.
3. Strain out ingredients and add light soy sauce to broth to get your desired seasoning.
4. Cook the Kaiserfleisch in a frying pan until golden brown and combine with Bok Choy, Wombok, carrot, spring onion and chilli in a serving bowl. Cover with hot broth and wait 2mins for the vegetables to gently cook. Eat immediately.