Asian turnip soup with bacon

Ingredients for 4 servings:

• 1 small turnip(s)
• 4 carrots, colored
• 2 parsnips
• 2 Jerusalem artichokes
• 2 onions
• 2 tbsp soy sauce
• 1 small piece(s) of ginger
• 1 small piece(s) of turmeric
• 1 liter of water
• 5 potatoes, colored
• 1 pinch(s) of salt and pepper
• 1 bunch of coriander
• 3 cloves
• 5 grains of allspice
• 3 bay leaves
• 1 stalk(s) cinnamon
• some butter or oil
• 2 stalk(s) lemongrass
• 1 kg pork belly in one piece
• 2 cloves garlic
• 1 small chili pepper(s)
• 1 tsp cumin

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Score the bacon in a cross pattern across the rind, place in a pot, and cover with water. Bring the bacon to a boil. Simmer for half an hour. In the meantime, peel and chop the vegetables. Finely chop the chili and mix with the ginger, garlic, and cumin in the soy sauce (best in a mortar). Remove the bacon from the stock and marinate all over, except for the rind, with the spice paste. Then cook in the oven at 160 degrees Celsius for about 30 minutes. In the meantime, place the skins in the bacon stock and add the spices. Simmer for about 15 minutes. Then pour the mixture through a sieve. This is the stock for the soup. Roast all the vegetables in a little oil and pour in the stock. Simmer until the vegetables are tender, then add soy sauce and season as desired. For the last 10 minutes, heat the oven to 200 degrees Celsius (400 degrees Fahrenheit) to ensure the rind is nice and crispy. Vegan alternative: Simply add the peels and spices to cold water and simmer for about 20 minutes until a nice broth forms. So, basically, just skip the bacon part and prepare the soup as described above. For a crispy alternative to bacon, you can use smoked tofu, plain, or cubed in tempura batter (available at Asian stores), baked or deep-fried. Watch the video here: https://www.youtube.com/watch?v=Vyn2tqBCXbk&list=PLJkQtqi406ubG7ciOv7vipgeJ-lNiocjc&index=18