Back in my hometown of Shun Tak, Canton, the womenfolk would dry the cabbage in the sun and store it for use in soups and congees like this dish. Whole pork bone gives this humble dish a strong, meaty fragrance.
Dried vegetables (choi gorn)
Pork bone (preferably whole leg bone)
500g, washed and drained
150g, washed and drained
Dried orange peel
5–7, each about 1-cm thick
Wash dried vegetables thoroughly then soak for 1–2 hours to remove excess salt. Rinse well and chop into small pieces.
Combine all ingredients in a pot and simmer for 2–3 hours. Serve hot.