• Brine the osso buco in water and about 2 tablespoons of sea salt for at least 2 hours. Do the same with the pork belly.
• Rinse the meats and place in a big pot. Add leek, carrots, celery and enough water to cover. Cook on medium-low heat until the meats are tender (1.5-2 hours).
• While the meats are cooking, boil the cassava for 30 minutes or until soft.
• Also halve and pan-fry the chorizos. When done, keep warm.
• When the meats are ready, remove from the pot and keep warm.
• Add potatoes to the pot and 2-3 teaspoons of salt. Cook for 15-20 minutes.
• Add pumpkin and cabbage, cook for about 10 minutes more, until the pumpkin is tender. Check seasoning.
• Plate the solids and pour the broth in a cup. Serve with pseudo huancaína sauce and salsa criolla on the side.

Pseudo huancaína sauce

• Melt the ghee in a small pan over low heat.
• Add the onion and garlic, cook for about 10 minutes until soft. If using fresh chillies, throw it in the pan, too. Let cool down.
• Mix all ingredients in a blender or food processor until smooth.

Salsa criolla

• Finely slice the onion.
• Optional but recommended: soak onion in cold water for a few hours, then drain in a strainer.
• Add lime juice, finely chopped chilies (if using) and finely chopped coriander leaves. Chill in the fridge until serving.