Since this a straight forward boiling method of cooking, just put all the meat in a large casserole or pot and cover with water up to a level about an inch above the level of meat.
Boil on high heat until scum is appearing on the surface. Scoop out all the scum; continue removing until you attain a slightly clear liquid. There is only a certain period on which you can do the process of scum removal; just before boiling, afterwards, all that remains in the pot will all be incorporated into the broth. Not really bad, but definitely not good.
When the meat is just tender, after about less than an hour if your pork is still young, seasoned the broth with salt and ground pepper, about a teaspoon each. Then add the vegetables one by one, starting with the potatoes. Let the potatoes tenderize a little, then add the bananas and green beans.
When the initial vegetables have cooked through, add the cabbage and leeks. Cover and let the vegetables to fully cook. Be careful not to over cook the cabbage. It is better serve still slightly crunchy. Adjust the seasonings according to your preference.
Transfer in a deep bowl and serve immediately with steamed rice. The soup should be smoking hot and the vegetables are done but still firm and not soggy.
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