Spicy pork soup with rice and vegetables

Ingredients for 4 servings:

• 1 kg pork bones, meaty, (from back bones and breast ribs)
• 1 liter of water
• 20 g salt or chicken stock powder
• 15 g ginger, fresh or frozen
• 10 g turmeric, fresh or frozen, (alternatively 2 tsp powder)
• 10 g galangal, fresh or frozen
• 2 stalks of lemongrass, fresh or frozen
• 1 stalk(s) leek
• 1 small carrot(s)
• 1 small red chili pepper(s)
• 4 kaffir lime leaves
• 4 bowls of rice, cooked
• 2 small carrots
• 2 small Kailan (Chinese broccoli), fresh or frozen, (approx. 80 g)
• 4 tbsp celery leaves, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

The prelude to a Balinese suckling pig dinner. Original title: Gulai Babi ala Warung Ibu Ayu.

Wash the roots and vegetables for the broth, peel if necessary, and chop finely. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Use the kaffir lime leaves whole. Rinse the fleshy bones thoroughly, add plenty of water to cover, and cook for 5 minutes in a covered casserole dish. Discard the broth, rinse the bones again, clean the pot, add the water, bones, chicken broth, and the prepared vegetables. Let the broth simmer with the lid on for 90 minutes. Meanwhile, cook the rice (140 g long-grain rice + 250 g water). Wash and peel the carrots, and slice them into approximately 3 mm thick slices. Wash the fresh kailan, separate the leaves and stems. Cut off the woody stem above the first leaf and discard. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and the remaining stem crosswise into approximately 1 cm long rolls. Chop the leaves. Keep the leaves and stem rolls separate. Freeze any unused produce. Measure and thaw frozen produce. Use a slotted spoon to fish out the bones from the broth. Place 300 g of the broth in a small pot. Allow the bones to cool to lukewarm, remove the meat from the bones, and return the bones to the broth, then simmer for another 30 minutes. Cook the carrots and kailan stems in the reserved broth for 5 minutes, remove from the broth and keep aside. Return the broth to the other broth. Strain the broth through a fine sieve. Keep the broth and discard the strained liquid. Add the carrots, kailan stems, kailan leaves, and meat to the broth and bring to a boil briefly. Ladle the rice into soup bowls, pour in the broth with the vegetables and meat, garnish, and serve warm.