Layered Wombok & Pork

Slice a block of Pork Belly (skin removed) as thinly as you can. Half-freezing the meat helps slicing. Lightly season with Salt and White Pepper.

Wash outer leaves of Wombok. Cut 7 to 8cm and pack a large pot. Tuck the Pork slices and Ginger into the spaces between the Wombok leaves. Pour over the Stock and start cooking over low heat for 30 to 40 minutes or until Wombok is tender and plenty of soup is produced.

Season with Salt and White Pepper as required. Small amount of Soy Sauce would be nice as well.