Pork Hock Soup with Sourdough Toast
This comforting dish features tender, smoked ham hocks simmered slowly to create a rich, savoury broth full of depth. The meat falls off the bone, infusing the soup with its smoky flavour. Along with the ham, a medley of fresh vegetables of carrots, celery, and onions combined with white beans cooked to perfection, bring substance and heartiness to the dish.
Ingredients 13
Stock
3 l water
2 hocks ham, smoked
To Make Soup
2 tbsp olive oil
2 onions, diced
4 cloves garlic, minced
4 carrots, diced
2 stalks celery, diced
100 ml white wine
4 bay leaves
400 g white beans, cooked
1 bunch parsley, chopped
1 bunch thyme, picked, roughly chopped
sourdough toast, to serve with
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Method 5
To Make The Stock
Bring to boil in a large pot, add and simmer for 90 minutes until it easily comes away from the bone. Reserve the pulled ham and stock separately in bowls and cover with cling film. Set aside to cool down.
To Make The Soup
In a casserole pot, heat at a medium-high heat. Add , , , , with a pinch of salt and pepper. Cook for 3-4 minutes.
Add to deglaze the pot and cook for 1-2 minutes before adding the and .
Once the stock comes to the boil, add and pulled ham. Turn the heat to a low simmer for 15-20 minutes.
To Serve
Transfer to a bowl, garnish with , serve with toasted sourdough.
Songkran Fa-A-Loon's tips
Sauteing the onion, garlic, carrot, celery, and thyme, forms the foundation of the flavour. Spend enough time on this step and use the right heat to develop the full flavour for the soup.
Be mindful when adding salt, as the ham already contains salt, which will make the stock salty.
This is another perfect dish to make in smaller portions and store in the fridge. When reheated, it will still taste just as delicious as when it was freshly cooked.
