Slice the Pork belly into uncured bacon slices. This stuff was pre-sliced, and was a bulk purchase (3 kg), so we separated it into 200g lots and put each into a ziploc freezer bag.
I like to select some mushrooms that have some bulk to them so they dice well.
Fry the pork belly in a hot pan, you will render out a lot of the fat. You’ll probably have to do it in 2 or 3 batches.
Meanwhile you can dice the mushrooms to a 1cm dice. I also slice the asparagus stalks leaving the tip for a final garnish.
Once the uncured “bacon” is crispy reserve it for a garnish and throw in the diced mushrooms to soak up the rendered pork fat. And fry until golden.
Add the ginger root, garlic, diced asparagus, and the Hambone stock and reduce until about half the volume.
[look at how dark that stock is – that was 5 hours in an instant pot pressure cooker]
cut Cauliflower florets into roughly equal sized chunks. If you have some cauliflower stalk you can also use that by using a mandoline it to slice it finely
Start a second pan with butter and heat it until it starts boiling, then add the cauliflower
Cook the cauliflower until it goes golden brown.
As a serving suggestion: Serve the soup into a shallow bowl and heap the mushrooms into a line down the center of the plate so you can drape the bacon garnish and Cauliflower stalks slices. You can “float” the cauliflower florets like dumplings and garnish with the asparagus tips.