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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Kawlata (Maltese Vegetable and Pork Soup)

Serves 4–6 Difficulty 3/5 Ingredients 18 Steps 9

Ingredients

Meats

  • 4 fresh whole Maltese sausages
  • 4 shoulder-cut pork chops (ideally left attached in one piece and separated only after cooking)
  • 1 piece (300 g) fresh pork belly, salt-cured gammon, or smoked bacon

Other ingredients

  • 1 ham hock or a pig's trotter (not boned)
  • Oil for frying the onion
  • 2 large onions, chopped
  • 1 whole medium cabbage, cut into medium chunks
  • 2 large potatoes, cut into medium chunks
  • 1–2 kohlrabi, cut into medium chunks
  • 1 large slice of red-fleshed pumpkin (qargħa hamra; optional), cut into medium chunks
  • 1 large slice of yellow-fleshed pumpkin (qargħa Torka; optional), cut into medium chunks
  • ½ ea. medium cauliflower (optional), cut into medium chunks
  • 3–4 carrots (optional), cut into medium chunks
  • Chopped green celery leaves (Maltese krafes)
  • Salt
  • Pepper
  • 1–2 tbsp tomato paste, diluted with a little water
  • A few sprigs of flat-leaf parsley, chopped

Steps

  1. Bring pot of water to rolling boil. Scald hock or trotter 10 min.
  2. Remove hock or trotter. Discard water, refill with fresh water, bring to boil.
  3. Add hock or trotter and other meats to boiling water. Reduce heat, cook a few minutes, skimming scum.
  4. When no more scum forms, remove meats. Reserve cooking water and meats.
  5. Soften and wilt onion in olive oil in pot over medium heat; do not brown.
  6. Add cabbage, potatoes, kohlrabi, pumpkin, cauliflower, carrots and celery leaves. Season with salt and pepper. Cover and sweat on low heat 5–6 min.
  7. Add tomato paste and reserved meats.
  8. Add some of the reserved cooking water; quantity depends on one-dish stew or two-course meal. Simmer over moderately low heat until meats are tender.
  9. Five minutes before end, adjust seasoning. Add chopped flat leaf parsley.

Notes from the original

  • If using salt-cured gammon, soak in cold water over night to remove the saltiness.
  • Maltese sausages are made of ground lean and fat pork with garlic, parsley, salt, black peppercorns, and coriander seeds.
  • It is not traditional to cook pasta in the soup, neither is it customary to grate cheese on top.
  • If serving as a one course meal, you are aiming for a chunky stew, so you don't want to add too much liquid. Serve with crusty bread.
  • If serving as a two course meal, you will want enough liquid to serve a soupy first course. The meats you remove, slice if necessary and keep warm to serve alone or maybe with a little light tomato sauce. You can cook a small amount of rice in the vegetable soup if you wish, though it is hardly necessary.

Source. Adapted from “Cookbook:Kawlata (Maltese Vegetable and Pork Soup)” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.