SMOKED PORK, BEAN & SAUERKRAUT SOUP

SERVES 4-6

Begin this recipe 3 hours ahead. 1 (1.2kg) smoked ham hock 1 each carrot, celery stalk and onion, cut into large chunks 1 bay leaf

SOUP

1/4 cup (60ml) extra virgin olive oil 40g unsalted butter

3 garlic cloves, thinly sliced

1 onion, thinly sliced

1 each celery stalk & carrot, finely

chopped

1/4 bunch flat-leaf parsley, finely

chopped

1 tbs each finely chopped rosemary

and sage 1 bay leaf

1 x 400g can San Marzano whole tomatoes, roughly chopped

300g parmesan rind

200g sauerkraut, drained

2 x 400g cans cannellini beans, drained Grated Parmigiano-Reggiano, to serve

To braise the smoked ham hock, place ham hock, carrot, celery, onion and bay leaf in a large saucepan with

3L water over high heat. Bring to the boil, reduce heat to low and simmer for 30-35 minutes. This will become the stock for the soup and also give the ham hock a head start on becoming more tender. Strain the ham stock, reserving the ham and the stock. Discard the vegetable solids.

For the soup, in a separate large saucepan, heat oil and butter over medium-high heat. Add the garlic, onion, celery, carrot and herbs and cook, stirring occasionally, for 5-6 minutes or until vegetables have softened. Add the tomato, smoked ham hock, rind, sauerkraut and ham stock and bring to the simmer. Cook for 20-30 minutes. Add cannellini beans, cover with a circle of baking paper and simmer for a further 2 hours-2 hours 30 minutes until meat falls easily from the bone. Remove the ham hock and, being mindful of the heat, shred meat into bite-sized chunks. Discard skin and bones. Return the meat to the soup, season to taste and stir to combine. The soup should be nice and thick with vegetables like a minestrone. Scatter over grated Parmigiano-Reggiano to serve.