Ingredients
- Maltese sausages, fresh; whole; Maltese4
- shoulder-cut pork chops, ideally attached in one piece and separated after cooking4
- pork belly, salt-cured gammon, or smoked bacon, fresh pork belly, or salt-cured gammon or smoked bacon; 300 g1 piece
- ham hock or pig's trotter, or pig's trotter; bone-in1
- oil, for frying onion
- onions, large; chopped2
- cabbage, medium; whole; cut into medium chunks1
- potatoes, large; cut into medium chunks2
- kohlrabi, cut into medium chunks1–2
- red-fleshed pumpkin, large; qargħa hamra; optional; cut into medium chunks1 slice
- yellow-fleshed pumpkin, large; qargħa Torka; optional; cut into medium chunks1 slice
- cauliflower, medium; optional; cut into medium chunks1/2
- carrots, optional; cut into medium chunks3–4
- celery leaves, green leaves; chopped; Maltese krafes
- salt
- pepper
- tomato paste, diluted with a little water1–2 tbsp
- flat-leaf parsley, a few; choppedsprig
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Bring a pot of water to a rolling boil, and scald the hock or trotter in it for 10 minutes.
Remove the hock or trotter, discard the water, refill with fresh water and bring to the boil again.
Place the hock or trotter in the boiling water with the other meats you are using, turn heat down, and cook a few minutes, skimming scum from the surface.
When there is no more scum forming, remove the meats from the water. Reserve both the cooking water and all the meats.
In a pot over medium heat, soften and wilt the onion in the olive oil without letting it brown.
Add the cabbage, potatoes, kohlrabi, pumpkin, cauliflower, carrots, and celery leaves. Season with salt and pepper, cover, and sweat together on low heat for 5–6 minutes
Add the tomato paste and reserved meats.
Add some of the water in which you boiled the meats (the quantity depends on whether you want a one-dish stew or a two course meal, see below). Simmer over moderately low heat until the meats are tender.
Five minutes from the end of cooking time, taste and adjust for seasoning, then add the chopped flat leaf parsley.
