Smoked pork, bean and sauerkraut soup

Name: Smoked pork, bean and sauerkraut soup recipe
Yield: 4
Ingredients: 1 (1.2kg) smoked ham hock; 1 each carrot, celery stalk & onion, cut into large chunks; 2.00 bay leaf; 1/4 cup (60ml) extra virgin olive oil; 40g unsalted butter; 3 garlic cloves, thinly sliced; 1 onion, thinly sliced; 1 each celery stalk & carrot, finely chopped; 1/4 bunch flat-leaf parsley, finely chopped; 1 tbs each finely chopped rosemary & sage; 1 x 400g can San Marzano whole tomatoes, roughly chopped; 300g parmesan rind; 200g sauerkraut, drained; 2 x 400g cans cannellini beans, drained; Grated Parmigiano-Reggiano cheese, to serve

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by delicious. team

delicious. team

Jul 28, 2020

"I love sauerkraut, and I particularly love how it works in the pork-and-bean soup. It adds a beautiful acidity that cuts the richness," says Joel Valvasori-Pereza. Begin this recipe 3 hours ahead.

1 (1.2kg) smoked ham hock
1 each carrot, celery stalk & onion, cut into large chunks
1 bay leaf

Soup

1/4 cup (60ml) extra virgin olive oil
40g unsalted butter
3 garlic cloves, thinly sliced
1 onion, thinly sliced
1 each celery stalk & carrot, finely chopped
1/4 bunch flat-leaf parsley, finely chopped
1 tbs each finely chopped rosemary & sage
1 bay leaf
1 x 400g can San Marzano whole tomatoes, roughly chopped
300g parmesan rind
200g sauerkraut, drained
2 x 400g cans cannellini beans, drained
Grated Parmigiano-Reggiano cheese, to serve

Method

1.

To braise the smoked ham hock, place ham hock, carrot, celery, onion and bay leaf in a large saucepan with 3L water over high heat. Bring to the boil, reduce heat to low and simmer for 30-35 minutes. This will become the stock for the soup and also give the ham hock a head start on becoming more tender. Strain the ham stock, reserving the ham and the stock. Discard the vegetable solids.
2.

For the soup, in a separate large saucepan, heat oil and butter over medium-high heat. Add the garlic, onion, celery, carrot and herbs and cook, stirring occasionally, for 5-6 minutes or until vegetables have softened. Add the tomato, smoked ham hock, rind, sauerkraut and ham stock and bring to the simmer. Cook for 20-30 minutes. Add cannellini beans, cover with a circle of baking paper and simmer for a further 2 hours-2 hours 30 minutes until meat falls easily from the bone. Remove the ham hock and, being mindful of the heat, shred meat into bite-sized chunks. Discard skin and bones. Return the meat to the soup, season to taste and stir to combine. The soup should be nice and thick with vegetables like a minestrone. Scatter over grated Parmigiano-Reggiano to serve.

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