You know what, I’m going to try a pork-based soup, and see what my folks think about it. They typically go “eeew” at the idea of a pork soup but I feel like it’s due to the lack of techniques like this - I mean, my family’s roots are mostly in Veneto, in their head pork for soups needs to be cured meat, and you hide the strong flavours with even stronger ingredients (like kale. I have no idea why my folks like kale so much.)

And for that I’ll need this technique so TL;DR thanks for sharing it!