Pork Knuckle Soup
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
4
Description
A recipe from a popular American brewery restaurant. Its chef transformed the typical pub snack — pork knuckle — into a hearty soup that can serve as both a snack and a remedy for recovery after a night out. This recipe was shared with us by John Smith, author of the book 'Flavors of America: A Culinary Journey.'
Ingredients
- Smoked pork knuckle - 28.9 oz
- Light Beer - 2 fl oz
- Honey - 1.4 oz
- Soy Sauce - 1 fl oz
- Chicken Broth - 16 fl oz
- Leek - 0.7 oz
- Sweet Pepper - 0.7 oz
- Carrot - 1.4 oz
- Potato - 7.1 oz
- Garlic - 1 head
- Sun-Dried Tomatoes - 2.1 oz
- White Beans - 1.4 oz
- Parsley - 0.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Dijon Mustard - 0.7 oz
Step by Step guide
Step 1
Remove the bone from the pork knuckle. Season the meat with salt and pepper, then roll it up. Brush with a mixture of beer, honey, soy sauce, and Dijon mustard. Bake in the oven at 320°F for 1.5 hours.
Step 2
Finely chop the leek, bell pepper, and carrot, lightly sauté them, and add to the chicken broth.
Step 3
Cut the potatoes into large chunks and add them to the broth.
Step 4
Slice the rolled pork knuckle into pieces, add them to the soup, and simmer. Add a bit of garlic.
Step 5
To serve the soup, pour it into a bowl, add pieces of pork knuckle, sun-dried tomatoes, and red beans. Sprinkle with chopped parsley.
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