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Smoked pork hock and vegetable soup
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Cozy winter comfort food for the family.
Ingredients:
  • 1 kg smoked pork hock
  • 18.40 gm vegetable oil
  • 5 cloves garlic, finely diced
  • 1 large bulb of fennel, sliced
  • 2 large carrots, peeled and diced into chunks
  • 1/2 bunch celery, diced into chunks
  • 1 large celeriac, diced into chunks
  • 69.38 gm tomato paste
  • 2 tsp fennel seeds
  • 1 tsp dried chilli flakes (optional)
  • 2l salt reduced chicken stock
  • 400g can red kidney beans, drained, rinsed
  • Crusty bread, to serve
Instructions:
  • Put the pork hock in a large bowl, cover with boiling water, then drain and set aside.
  • Heat oil in a large pot over medium heat. Sauté the onion and garlic for about 5 minutes until the onion turns transparent.
  • Combine all remaining vegetables in the pot and sauté for another 5 minutes until slightly tender. Mix in the tomato paste.
  • Toast fennel seeds in a separate frying pan over low heat for 5 minutes, ensuring not to burn them.
  • Combine pork hock, fennel seeds, chili, and stock in a pot, bring to a boil, then simmer for 2 - 2 1/2 hours. Add more stock or water if needed, ensuring soup flavor remains rich.
  • Once the pork hock meat reaches a tender consistency, carefully take it out of the pot. Shred the meat into sizable chunks before returning it to the pot along with the beans. Season the mixture with salt and add extra chili to taste, if desired. Serve the flavorful dish with crusty bread.

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