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
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
The Chef and the Waitress 