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Hungarian pulled pork soup
Hungarian pulled pork soup
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Prep Time:
10 minutes
Cook Time:
130 minutes
Total Time:
140 minutes
Impress guests with delicious pulled pork tomato soup topped with sour cream.
Ingredients:
  • 500g Pork Belly Roast, rind removed, cut into 4cm pieces
  • 1 brown onion, thinly sliced
  • 1 baby fennel bulb, thinly sliced, fronds reserved
  • 2 red capsicum, seeded, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm sweet paprika
  • 2.50 gm ground cumin
  • 1/2 tsp caraway seeds
  • 2 dried bay leaves
  • 400g can diced tomatoes
  • 1l chicken stock
  • 100g bean
  • Light sour cream, to serve
  • Caraway seeds, extra, to serve
Instructions:
  • - Preheat a saucepan over medium-high heat. - Sear the pork for 2 minutes on each side until golden brown. - Transfer the pork to a plate.
  • Combine diced onion, fennel, capsicum, and garlic in the pan. Sauté for 5 minutes until the onion softens. Stir in paprika, cumin, and caraway seeds and cook for an additional minute until aromatic.
  • Add the pork back to the pan along with the fragrant bay leaves, juicy tomato, savory stock, and hearty beans. Let it simmer covered for 2 hours until the pork and beans are fork-tender. Transfer the pork to a heatproof bowl, shred it using 2 forks, and then add it back to the soup. Season to taste.
  • Ladle soup into bowls, then add a dollop of sour cream on top. Sprinkle with fennel fronds and extra caraway seeds.

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