Prepare to embark on a truly heartwarming culinary adventure with our Pork Hock Stock and Split Pea Soup with Ham.
This isn’t just a soup – it’s a symphony of flavours, a rich blend of textures, and a comforting embrace that’s perfect for warming your soul. The journey begins with crafting a robust and flavourful pork hock stock that forms the foundation of our split pea soup. The enchanting aroma of slow-simmered pork hock infuses the stock, setting the stage for the tender split peas and succulent ham that follow.
The Magic of Pork Hock Stock: A Flavourful Prelude
The magic unfolds as we delve into the art of creating pork hock stock. The hearty essence of pork hock is coaxed out through a slow and patient simmering process. The resulting stock is a treasure trove of deep, savoury flavours that will be the backbone of our split pea soup. It’s a testament to the beauty of using every part of the ingredient, allowing nothing to go to waste and ensuring that each spoonful of our soup carries a rich and satisfying taste.
With our pork hock stock ready, we transition into crafting Split Pea Soup with Ham. Tender split peas mingle with the succulent goodness of ham, creating a harmony that’s both nostalgic and indulgent. The flavours meld seamlessly, producing a soup that’s creamy yet textured, hearty yet delicate. As you savour each spoonful, you’ll find a symphony of tastes that evoke comfort and warmth, making it a perfect companion for chilly days or cozy gatherings.
Pork Hock Stock Recipe
Ingredients:
- 2 pork hocks
- 1 onion, peeled and halved
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme
- Water (enough to cover the ingredients)
- Salt to taste
Instructions:
- Rinse the pork hocks under cold water and pat them dry with paper towels.
- In a large pot or the Instant Pot on sauté mode, sear the pork hocks on all sides until they’re browned and slightly caramelized. This step adds depth and flavor to the stock.
- If using a regular pot, add the onion, carrots, celery, garlic, bay leaves, black peppercorns, and dried thyme to the pot. If using the Instant Pot, transfer the seared pork hocks to a plate and add the vegetables and spices directly to the pot.
- Place the pork hocks back into the pot or Instant Pot. Add enough water to cover all the ingredients.
- For the Instant Pot: Close the lid, set the valve to the sealing position, and cook on high pressure for 1 hour. Allow for a natural release of pressure.
- For the Crockpot: Cook on low heat for 8-10 hours or on high heat for 4-6 hours.
- Once the cooking time is complete, carefully strain the stock to remove the solids. You can use a fine-mesh strainer or a cheesecloth-lined colander.
- Return the strained stock to the pot or Instant Pot and bring it to a gentle simmer. Allow it to reduce slightly to intensify the flavors.
- Season the stock with salt to taste. Remember that the stock will be used as a base for the split pea soup, so you don’t need to make it overly salty at this stage.
- Let the stock cool completely before refrigerating or freezing it. Once cooled, any excess fat can be easily skimmed off the surface.
Notes:
- Pork hock stock can be refrigerated for up to 3 days or frozen for up to 3 months. It’s a versatile base for a variety of soups and dishes.
For Instant Pot:
- After searing the pork hocks, add the vegetables and spices directly to the Instant Pot and proceed with steps 4-10 as mentioned in the main instructions.
For Crockpot:
- After searing the pork hocks, transfer them along with the vegetables and spices to the Crockpot. Follow steps 6-10 as mentioned in the main instructions.
Split Pea and Ham Soup with Pork Hock Stock Recipe
Ingredients:
- 2 cups dried green split peas, rinsed and sorted
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked ham, diced
- 8 cups homemade pork hock stock
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- In a large pot over medium heat, sauté the chopped onion, diced carrots, and diced celery until they begin to soften.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the rinsed split peas, diced ham, dried thyme, and bay leaf to the pot. Stir to combine all the ingredients.
- Pour in the homemade pork hock stock. Bring the mixture to a gentle boil, then transfer everything to your Crockpot.
- Cover the Crockpot and cook on low heat for 6-8 hours or until the split peas are tender and the soup has thickened.
- Check the seasoning and add salt and pepper to taste. Keep in mind that the ham and pork hock stock may already add saltiness to the soup.
- If you prefer a smoother texture, you can use an immersion blender to partially puree the soup. This step is optional and can be adjusted to your preference.
- Once the split peas are fully cooked and the soup has reached your desired consistency, remove the bay leaf and discard.
- Ladle the split pea and ham soup into bowls. Garnish with freshly chopped parsley for a burst of freshness.
Notes:
- If the soup becomes too thick upon standing, you can add a little more pork hock stock or water to reach the desired consistency.
For Instant Pot:
- Sauté the chopped onion, diced carrots, and diced celery in the Instant Pot using the sauté mode.
- Follow steps 3-7 as described in the main instructions.
- If using an Instant Pot, you can choose to cook the split pea soup on high pressure for 15-20 minutes, depending on your preference for texture. Remember to adjust the pressure release valve to prevent excessive foam during release.
For Crockpot:
- Sauté the chopped onion, diced carrots, and diced celery in a separate pan over medium heat.
- Follow step 2 as described in the main instructions.
- Transfer the sautéed vegetables to your Crockpot. Add the rinsed split peas, diced ham, dried thyme, and bay leaf. Stir to combine.
- Pour in the homemade pork hock stock. Cover the Crockpot and cook on low heat for 6-8 hours or until the split peas are tender and the soup has thickened.
- Follow steps 6-9 as described in the main instructions.
Day 22: A Hearty Culinary Journey
Get ready to experience the heartiness of our Pork Hock Stock/Split Pea Soup with Ham. This soup is a journey through layers of flavour, a testament to the art of culinary craftsmanship, and a reminder that the simple act of cooking can bring both nourishment and joy to our lives.
