Pork. Most famously, 'the other white meat' is revered amongst food nerds.
If you're a 'foodie' perhaps you have a friend who has a tattoo of the anatomy of a Pig [strictly in the culinary sense]?
In the Pork empire, Bacon is King. Belly is Queen & the Ribs might be the Prince. But they've been done. Over & over. So over the next two weeks let's take the path less travelled & delve into delicious but often overlooked morsels of these beasts.
Here's what you need [serves 6]
700-800g Bacon Hock.
1 onion. chopped into chunks.
3 stalks celery. sliced.
1L vegetable stock.
2 bay leaves.
2 tbs salt
1 tbs pepper.
3 fresh sprigs of rosemary
For added nutrition I use broccoli stem [usually left over from something else] sliced finely.
Combine all ingredients in slow cooker & season with salt & pepper.
Cover with lid and cook on low for at least 6 hours.
Remove Bacon Hock and allow to cool. Remove and discard the bone and the rind.
Remove the bay leaves, then using a stick blender, blitz the soup to a smooth, creamy texture.
Return the Bacon to the soup and allow to cook for a further 30 minutes.
Add 250g peas 10 minutes before serving for texture & sweetness.
Bonus points if you add 1 cup of cream right before serving.
On the table to match, Pork and PG/15 Pinot Gris are always a winner. Our PG/15 has just landed & with it's fresh nashi pear and almond meal characteristics make it the perfect foil for this delicious Spring soup.
As a special reward [for being amazing & reading this far] we're offering 15% off all orders of Pinot Gris today when you use the discount code TEST KITCHEN upon checkout.
Check it out here.