Name: Colcannon potato and pork soup recipe
Prep time: 10 min
Cook time: 195 min
Total time: 205 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 leeks, pale section only, thickly sliced; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 160g cabbage; 1 large (about 1kg) Smoked Meaty Pork Leg Hock; 3 Red Royale potatoes, peeled, chopped; 2 bay leaves; 1l chicken stock; 3 spring onions, thinly sliced; 60ml thickened cream

Colcannon potato and pork soup recipe

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Prep Time:
10 minutes

Cook Time:
195 minutes

Total Time:
205 minutes

Ingredients:

2 leeks, pale section only, thickly sliced
1 brown onion, finely chopped
160g cabbage
1 large (about 1kg) Smoked Meaty Pork Leg Hock
3 Red Royale potatoes, peeled, chopped
2 bay leaves
1l chicken stock
3 spring onions, thinly sliced
60ml thickened cream

Instructions:

In a large non-stick frying pan over medium heat, sauté leek, onion, and garlic in half of the oil for 4 minutes until the onion softens. Transfer the mixture to a slow cooker, then add cabbage, pork hock, potato, bay leaves, and stock. Cook covered on high for 3 hours (or on low for 5 hours) until the potato and pork are tender. Finally, turn off the slow cooker and enjoy.
Place the pork hock in a heatproof bowl. Allow it to cool for a moment. Using two forks, shred the meat, removing the bone and rind. In a non-stick frying pan over high heat, heat the remaining oil. Cook the pork in two batches, stirring occasionally, until crispy, for 3-5 minutes. Transfer to a plate.
Fish out and discard the bay leaves from the soup. Use a stick blender to blend soup until smooth. Divide into serving bowls and season. Top with pork and spring onion, then drizzle with cream.

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