Ingredients
- 1 onion – finely diced
- 4 cloves of garlic crushed
- 1 litre of chicken stock
- 1 litre of water
- 1 pork hock (Leckies Butcher)
- 1 bay leaf
- 1 teaspoon salt and cracked pepper
- 1 bunch silverbeet (Ettrick Gardens)
- ½ cup dried red lentils
- 2 teaspoons chilli flakes
- Lemon to serve
- Flat leaf parsley
Pork Hock Soup with Silverbeet
Method
- Remove the skin from the pork hock by running a sharp knife under the skin, pulling it back as you go
- Place the hock in a pot with the garlic, stock, water, bay leaf and salt and pepper and simmer for 2 hours
- Remove the pork and add in the silverbeet, red lentils and chilli flakes
- Continue to simmer for a further 15 minutes
- While that simmers, remove the pork from the bones with a fork
- Keeping it in its natural formed chunks
- Add back into the soup
- Taste and season the soup
- Serve with a squeeze of lemon and some fresh flat leaf parsley
