Roasted Pork Bone and Lentil Soup

When my parents and little brother came to visit last, we had Kel’s parents over as well for a roast. We had found at the bottom of our deep freezer the last pork roast from our previous batch of pigs and we thought we’d be nice and share it ;)

There are many things you can do with the leftover bones from a roast and this is what i did with ours. It was a bit of an experiment and i have to say it turned out quite nicely! It is an extremely healthy dish however very delicious with that underlying roast pork flavour.

Pork Bone and Lentil Soup

Pork Bone and Lentil Soup

The recipe is based loosely on a ribollita.

Ingredients

Olive oil
2 brown onions, diced
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, crushed
400g tomatoes, diced – you can use tinned if you don’t have fresh
2 cups white wine
4 cups water
800g red lentils
Leftover pork bones from roast
Salt – you probably won’t need much
Cracked black pepper
Ground white pepper

Method

1. Heat the oil in a large pot over medium heat. Add the onions, carrot and celery and cook, stirring regularly, until the onion softens. Add the garlic and cook, stirring, for 1 minute

2. Add the tomatoes, white wine, water and stir. Stir in the lentils and then the pork bones. Top up with more water if necessary (you want there to be enough liquid so that it won’t burn on the bottom)

3. Turn down the heat to low and let it simmer with the lid on for an hour or two. Make sure you regularly stir it and add more water if necessary to prevent it from burning on the bottom. When the pork bones have released all their flavour and any meat that was left on them has fallen off (an hour or two), take the lid off and simmer, stirring occasionally, until it is your desired consistency (we like ours thick)

4. Season with salt, cracked black pepper and ground white pepper. To serve, remove the bones and ladle into a bowl. I was eating it straight from the pot and i loved it however you can also top with fresh parsley, shredded Parmesan and more cracked pepper (Can you tell we like our cracked pepper?)

#Note: Besides pork bones leftover from our roast, i also added some roasted pork skin that hadn’t crackled properly. It is still full of flavour, just really chewy so most people don’t like to eat it. It was a great addition to the soup adding a bit of that fatty, porky flavour

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10 responses

  1. I like my pork bones, especially the ham hocks (knees) in my collard greens. A little onion, a tsp of vinegar, some seasoning and voila! The best meal ever served with cornbread cooked crispy in a cast iron skillet. I could eat bowls for days UMMM!

    1. Oh wow. That sounds delicious! It makes me sad that cornbread over here is pretty much unheard of.

      1. Oh! I couldn’t live without my cornbread and my cast iron skillet. The skillet had belonged to my grandma’s great-grandmother. That would make her my great great great something or another grandmother. Do you have collards?

      2. Cast iron is the best. We try to cook with as much cast iron as we can. And that skillet of yours is a legacy!
        I don’t believe we have collards. I think cabbage is similar, which we have.

      3. Collards are dark green and full of iron. They grow in bunches on a long stalk, rather than in a head.The leaves need to be pulled from the stems. if you ever get a chance to get them, try them. They need to be slow simmered with pork for about four hours to be best. They are best picked immediately after a frost.

      4. They sound very interesting! I wonder if i could acquire seeds and grow them myself over here? I’ll look it up. We are always looking for different leafy vegetables.

      5. They are a cold crop and are planted late in the summer season so they grow and get green and leafy just before the first frost. When the frost hits, you cut the bunch out and then strip the main stem out of the leaves and boil the greens with ham hocks. The tsp of vinegar helps to cut any bitter, and the onion and seasoning with salt and pepper makes them delicious. They are usually boiled down in 2 hours but I like to simmer mine for four to bring out the pork flavor. We call the juice”pot liquor”. I have been known to drink the pot liquor straight from a mug, sometimes with cornbread crumbled in it.

      6. It’s almost summer here so if i can get some then i don’t have to wait very long to plant them. And we have heaps of pork bones and will have more from our pigs when they are culled.
        Thanks so much! I’d love to try what you have suggested.

      7. I hope you can get the seed. i usually start mine from starter plants that have already been rooted but I know you can grow them from seed. If you can’t find any, let me know and I will mail you some :)

      8. Oh you’re so sweet! Thank you :)

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