Amy and Tyson - Pea & Ham Soup
Prep time: 1 hour 30 mins Cook time: 1 hour 15 mins Serves: 4-6
20cm piece pork rind
100g pork back fat, cut into 2cm pieces
2 shallots, thinly sliced
Blanched fresh peas, to garnishStock & Pork Hock
1 tbs olive oil
1 leek, chopped
1 onion, chopped
1 carrot, chopped
4 cloves garlic, bruised
1 tsp smoked paprika
½ tsp ground black pepper
½ bunch thyme
2 bay leaves
80ml white wine vinegar
2 smoked pork hocks
2 litres waterSoup
750ml pork hock stock (as above)
1kg fresh (or frozen) peas
½ cup baby mint leaves
- To make stock and cook pork hock, heat oil in a pressure cooker over medium heat.
- Add vegetables and cook, stirring occasionally until soft. Stir in paprika, pepper, thyme and bay leaves. Stir in vinegar. Add pork hocks and water. Bring to a boil. Secure lid and bring to pressure. Cook on medium heat for about 40 minutes or until meat is falling away from the bone and stock is flavoursome.
- Release pressure and remove lid. Using a slotted spoon, remove pork hocks. Strain stock into a clean saucepan and discard solids.
- Trim away and discard fat from pork hocks. Shred meat and set aside.
- Simmer stock until reduced to about 750ml.
- Preheat oven to 220C.
- Place pork rind, skin-side up, on a rack over a baking tray. Brush with oil. Sprinkle generously with salt. Cook for 15 minutes. Reduce oven to 180C. Cook for about a further 30 minutes or until golden and crisp. Break into pieces.
- To make soup, bring stock to a boil in a saucepan. Add peas and boil until tender. Transfer mixture to a blender in batches and blend until smooth.
- Return all of the soup to the blender and add mint. Blend until smooth. Pass through a fine sieve. Season.
- Place eschallots in a bowl. Cover with boiling water and set aside for 2 minutes. Drain and discard water.
- Heat a frying pan over medium heat. Cook back fat pieces until golden and crisp. Drain on absorbent paper. Season.
- Divide soup among serving bowls and top with shredded pork hock, blanched eschallots, crackling, back fat and blanched fresh peas.