Steps

1. Cut the Pork Belly (1kg) into large pieces, season with salt and black pepper. Sear in a pan along with the Sausage (6 pcs).
   🕒 01:48
2. Cut the pre-cooked Pork Trotter (1 pc) into half-sized pieces.
   🕒 03:15
3. Cut the Pork Ear (1 pc) into half-sized pieces. If there are any remaining fine hairs, singe them with a blow torch.
   🕒 04:32
4. Heat Olive Oil (to taste) in a pot. Add minced Shallot (1 pc), Garlic (2 cloves), chopped Onion (1 pc), Carrot (2 pcs), and Celery (2 stalks). Sauté until softened.
   🕒 05:27
5. If the vegetables start to scorch, add White Wine (to taste) (or water) and continue sautéing. This is the key! Sautéing the vegetables without scorching them enhances the flavor.
   🕒 06:23
6. Divide the sautéed vegetables into two pots. Add the seared Pork Belly and Sausage, chopped Pork Trotter, Pork Ear, and Tomatoes (2 pcs) to each pot.
   🕒 06:36
7. Dissolve Tomato Paste (3 tbsp) in water and add it to each pot.
   🕒 07:31
8. Add enough Water (to taste) to cover everything. Season with salt (to taste), cover, and simmer for 40 to 50 minutes.
   🕒 08:15
9. During simmering, remove the lid and carefully skim off any scum that rises to the surface.
   🕒 09:06
10. Remove the outer leaves of the Savoy Cabbage (1 pc), cut out the core, and separate the leaves. Wash them.
    🕒 10:17
11. Remove the outer leaves of the Cabbage (1 pc), cut out the core, and separate the leaves. Wash them.
    🕒 11:42
12. Roughly cut the washed Savoy Cabbage and Cabbage in half or quarters. Remove any tough core parts.
    🕒 13:08
13. Once the meat is tender, add the chopped Savoy Cabbage and Cabbage to their respective pots. Add Water (to taste) and cover.
    🕒 13:46
14. Simmer for an additional 10 to 15 minutes. It's ready!
    🕒 14:41