Pickled Pork Soup

Pork, pork and more pork

Pork, pork and more pork (Photo credit: su-lin)

This dish takes a while to cook but takes very little effort. We have a family of six and this meal-in-a-bowl generally feeds us all three nights running. This makes it economical as well as delicious!

3/4 cup split green peas, soaked overnight
10 – 12 baby potatoes cut in halves (or quarters if they’re a bit bigger)
3 large carrots, roughly chopped
2 onions, diced
1/2 sweet potato, peeled and diced
1/4 sugarloaf cabbage, roughly chopped
2 Silverbeet stalks, roughly torn
1/2 cup barley
1.5 kg pickled pork
Bread and Butter for dipping

1/ Put the peas (including the water they were soaked in) into a large stockpot.
2/ Add the barley and the rest of the vegetables.
3/ Add pepper to taste. We generally add lots of pepper to give the dish a slight heat. NOTE: You should not need to add salt, as the salt from the pork will leach into the water as it cooks!
4/ Add the pork whole to the pot.
5/ Add enough water to cover all ingredients.
6/ Bring to the boil, then simmer for two hours.
7/ Remove the pork and cut into bite size pieces.
8/ Return the pork to the pot and bring the soup to the boil.
9/ Serve with bread and butter for dipping.

Categories: Soups

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