From Elim Yeoh, breast cancer survivor 2014
Ingredients
  pork shoulder blade bones5 pieces
large in size, chopped by the butcher, just enough to fill a small bowl
 water2 L
  tomatoes12 whole
medium chop
  carrots1 whole
chopped small
  cabbage1 quarter
sliced
  red onion2 whole
small-medium dice
  celery1 stalk
including leaves, medium chop
  green bell pepper1 half
medium chop
  potatoes2 whole
cubed, optional
  jalapeño 1 half
optional
 ginger5 slices
thinly sliced then smashed
 white peppercorns20 whole
crushed, add more for additional spice
 salt2 tsp
 soy sauce2 tsp

cookware

large soup pot with lid
colander
1
Put the pork in enough hot boiling water to cover it and cook for 3 minutes to separate the soft fat from the pork. Pour off the foam and rinse the pork under cold running water. Reserve the pork.
2
Prepare another pot of hot water.
3
Chop the tomatoes, carrots, cabbage, onion, celery, green pepper, and potatoes (if using) into cubes. For a spicy soup, dice the jalapeño, otherwise leave it out.
4
Put all the ingredients into the new pot of hot water and cook covered for 30 minutes over high heat. The water level should cover all the ingredients. Stir once in a while so that nothing sticks to the bottom.
5
Reduce heat and simmer covered for 1 hour. Stir once in a while.
6
To season before serving, add 1 teaspoon of salt and 1 teaspoon of soy sauce to the entire pot to start. Taste, then season with additional salt or soy sauce as needed.
Notes

Replace half of the tomatoes with green ones for a more sour flavor.

This soup's flavor improves over time. Time permitting, let the soup rest for a few hours then reheat it for another 30 minutes over low heat before serving.