Rub salt into the pork, place it in a storage bag, and refrigerate overnight. Pat dry with paper towels and cut into 4 pieces.

Cut the potatoes in half and soak in water to remove excess starch. Slice the onion into wedges, and cut the carrot into uniform pieces. Halve the cabbage.

Place the pork and water in a pot over medium heat. Bring to a boil, skim off any foam, cover, and simmer on low heat for 40 minutes.

Add the potatoes, onion, carrot, cabbage, bay leaf, and consomme to the pot. Heat over medium heat, bring to a boil, then cover and simmer on low heat for 20 minutes until vegetables are tender. Season with salt and pepper.