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Pork Broth with Vegetables
By Andy | February 28, 2008
Pork Broth with Vegetables
Serves 4 – see notes below before proceeding.
Prep time : Stock 10 minutes, soup 10 minutes.
Cooking time : Stock 120 minutes, soup 15 minutes.
For conversions, click here to use our handy guide.
Ingredients
2 tablespoons of olive oil.
1 head of garlic.
3 large onions.
1 teaspoon chilli flakes.
1/2 bunch of celery.
1/2 kilogram carrots.
1/2 kilogram potatoes.
1 tablespoon whole black peppercorns.
5 bay leaves.
1/2 kilo bacon bones.
1/2 kilo of smoked ham hock.
Method - Stock
Heat the oil in a stock pot over medium heat.
Break the garlic into cloves and smash with the flat blade of a knife.
Cut 2 of the onions into rough wedges.
Cut deep into the meaty part of the hock, and score the skin to the meat in a 1cm diamond pattern.
Add the onions and garlic to the oil, add the chilli flakes and peppercorns and fry off without burning the garlic, until all spices become aromatic.
Add the bacon bones and the hock.
Add enough water to cover the bones and hock.
Cut the leafy top stalks of the celery and add to the pot, add the bay leaves, cover and bring to the boil.
Once the pot is boiling, back the heat off to a gentle simmer and leave for 2 hours, stirring occasionally.
Remove the pot from the heat.
Take the hock and the bacon bones out of the pot and set aside to cool. Refrigerate once cool enough to handle.
Strain the contents of the stock pot into another pot, cover and set aside to cool. Discard the solids.
Once the strained stock is cool enough to handle, carefully skim the fat from the top of the stock. You should be left the 1.75 to 2 litres of stock.
Method - Soup
Reheat the skimmed stock.
Peel and dice the carrots, onion and potatoes.
Wash and dice the celery.
Add the diced vegetables to the stock, and bring to the boil before reducing the heat to a simmer.
Remove the meat from the cooled bacon bones, taking care to remove as much of the fat as possible.
Cut the meat into small pieces using a knife or break it up with 2 forks.
Add the meat to the pot and cook until vegetables are tender. When cooking has finished, season to taste if required.
Serving
Serve in deep bowls with a buttered roll.
Notes
A stock pot of 5 to 10 litres is necessary for this dish.
Do not season the pot while making the stock. Bacon bones and hocks can be extremely salty.
The soup often cools to a jelly, this is a good indication you have simmered the stock long enough.
Options
I often make this soup using 2 hocks instead of the bacon bones as they yield more meat.
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