Garbure

• 1.25 kg (2½ lbs) meaty, smoked pork belly (speck)
• 4

Place the pork in a saucepan (cut it into 2 pieces if necessary) and add the chicken stock, white wine, garlic, thyme, bay leaf and peppercorns. Simmer for 1 hour. Skim the fat from the poaching liquid and strain 4 cups (1 litre/1¾ imp. pints) of the liquid into a separate saucepan. Taste the liquid and adjust the seasoning.

Blanch the cabbage. Blanch