“A first-rate soup is more creative than a second-rate painting” – Abraham Maslow
When I was growing up in Malaysia, I remember western restaurants in Kuala Lumpur would invariably have minestrone and oxtail soup on their menus. I have never been fond of minestrone as I perceived it a little boring with just vegetables and would always opt for the oxtail soup.
Perhaps what was intriguing were people tucking into these soups which are more appropriate for winter in temperate countries rather than in a hot and humid tropical place like Malaysia.
Winter is descending upon us Down-Under and when the weather turns cooler each season, I look forward to trying some new winter-warmers. During our recent trip to the Southern Highlands, the log fire in our cabin inspired me to seek out some heart-warming soup made with some roasted vegetables like pumpkin, potatoes and some smoked bones. The result was a delicious soup with smoky aromas from the bones and roasted vegetables.
Meaty smoked pork hock
Minestrone is an Italian style soup that literally means ‘big soup’ and is usually made with carrots, celery, onions, beans and tomato.
I don’t believe there is a precise recipe for minestrone. One thing I have found that adds tremendous flavour to this soup is to start with a meaty piece of smoked pork hock. Prior to my new-found love with a meaty minestrone, I have never given much thought to cooking with these smoked cuts as I haven’t come across a recipe that seemed delicious enough for me to try.
The smoked pork hock is vacuum packed and usually comes with the rind around the meat. Firstly, remove the rind, excess fat by dicing it into small pieces.
Sautee these small bits of rind and fat with just a drizzle of extra virgin olive oil adds beautiful smoky flavours to a hearty winter soup.
Smoked pork hock minestrone
Sautee fat and rind until fragrant and crispy
Smoked pork hock minestrone
Ingredients
- 1 kg smoked pork hock
- 2 – 3 carrots, finely diced
- 5 – 6 stalks celery, finely diced
- 1 large brown onion, finely diced
- 1 can borlotti beans
- 2 – 3 ripened tomatoes
- 1 cup of green peas
- 1 litre chicken stock and add water to adjust thickness of soup to your liking
- Salt and freshly cracked black pepper to taste
Method
- Remove rind and excess fat from smoked pork hock and dice into very fine bits.
- Sautee the diced rind and fat with a small drizzle of EVOO in a large stock pot until fragrant and crispy. Then add the diced onions, celery, carrots and sautee until the vegetables are slightly soft and fragrant.
- Add the smoked pork hock to the vegetables and pour in approximately 1 – 2 litres of chicken stock and water until the ingredients are submerged and then gently simmer for about two hours until the meat from the pork hock is soft and falling off the bone.
- Add diced tomatoes, borlotti beans and gently stir until all the ingredients are mixed together. Simmer for another twenty minutes until tomatoes are soft, then stir in peas and serve immediately.
Serves: 6 – 8 people
Useful tips:
- You can also use water / a cube of chicken stock instead of fresh chicken stock because the pork hock and vegetables are quite flavoursome when cooked.
- Going through the extra step to sautee the diced pork rind and fat until it is crispy and fragrant will add layers of flavour to your soup.
- Be careful not to add too much salt / chicken cube stock as the smoked pork hock already has some good flavours.
- Other ingredients that can be added include diced zucchini, potatoes and soup pasta (for a thicker and more robust soup).
- Personally, I love this soup with a drizzle of Tabasco sauce with each spoonful.
- For added texture, my favourite accompaniment for this minestrone is slices of crispy baked cheese croutons (slices of French baguette topped with cheddar and parmesan then baked until golden brown and crispy).
- This soup can be kept good frozen for a simple and convenient meal whenever reheated.
This is a hearty winter warmer that is a meal in itself if you add some soup pasta to it and have it with some fresh bread or sourdough.
Add diced onions, carrots, celery and sautee until fragrant
Return pork hock into the stock pot
Add chicken stock and simmer on low heat for about two hours
Smoked pork hock minestrone
So dear readers, what is your favourite winter soup?
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Wow this would definitely pack some great flavours, specially after simmering it for two hours. Mmmmmm
Great idea to put smoked ham hock in this soup. I love minestrone, but you’re right it can be boring sometimes. This looks really tasty and well,worth trying out. GG
Nothing like a hot bowl of soup in winter. Your soup looks divine with all the veg and that lovely hock. My fave is chicken noodle.
My current favourite is French Onion. It is horrible slicing all those onions but the rewards are truly great!
Smoked ham hocks are so full of flavour, this would be an exeptional soup.
Wonderful, wonderful stuff dear Chopinand! I am soon to post a similar recipe for lentil soup…. nom noms!
And her I was today just thinking of minestrone! It looks so delicious with the smoked pork hock 😀
You sure love your pork lol Didn’t even think of getting a smoked type of flavour in a minestrone!
This is lovely! While it’s summer here in the US, I have a pot of chicken stock going….it’s raining like mad and it always makes it seem colder than it is! Chicken Soup is my favorite!
Our local deli keeps us well supplied in free ham bones, so we’re making a similar soup to this every couple of weeks. We call it “survival soup” and it usually has lentils rather than beans as the base, as well as any other veg we can find in the fridge! The diced rind and fat is a lovely addition!
Oh wow. I’ve never eaten minestrone or oxtail soup … Probably you have to go further away to taste those dishes that come from not too far away of where you live … (??) Your minestrone looks wonderful, I guess it’s the perfect one to start with minestrone! 😀
so convenient to make it all in one pot! love that there’s so much veg in there
What a flavour full minestrone soup this looks….big soup indeed! Looks simply delicious!
Ah, I love soups – favourite one ever… gotta be leek and potato, topped with crispy bacon and feta cheese…. omg!
Love minestrone actually though, even the basic version. My wife makes a super fast version which is incredibly good, and incredibly healthy!
It’s been so hot here for the last week and I keep forgetting that it’s almost winter in Australia… (Not that you would have scary cold temperatures I imagine). Your minestrone looks fabulous and I totally agree about smoked meat and soups improvement. My mum used to cook some soups on smoked pork and both the soup and the pork pieces were excellent.
Smoked Pork Hock minestrone! Oh wow! I am already a fan of minestrone without the pork hock, so now I am a even bigger fan of minestrone!
You know, I never like minestrone, but adding that ham hock really makes it look attractive – I’ll have to try your version!
What a great addition indeed! Love it and the depth of flavour it would bring along too
Your minestrone soup sounds delicious. Great tutorial. It’s actually chilly here today more fall like weather, so I just had a bowl of soup. Perfect timing. Thanks for sharing.
Although I look forward to warmer weather and finally it’s here, your comforting soup make me wish it’s fall and winter… okay.. only a little bit! Mainly food that makes me want to go back, but my aging body desparately needs warm weather… gosh feels so good to be in summer (and this is me talking who LOVED fall and winter the best throughout my life….until these years). Sorry distracted a bit. =P Love your minestrone with delicious pork!!!
There is something so very comforting about nourishing, hot soups … I don’t know whether I have a favorite winter soup, but I like all kinds of stews with lots of vegetables, chicken or so, and also legumes are nice … Adzuki beans and pumpkin is a combo I like very much. Some warming spices – perfect! 😀
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of writing? I’ve a presentation next week, and I am at the search for such information.
I have cooked minestrone forever, tried a million different variations, and your recipe and method seriously produced the best minestrone ever! Even my husband, who is not a soup fan, was amazed. Thank you
saving recipe to pinterest now!
Dear Ania,
Thanks for your kind comments and I’m so glad you enjoyed this recipe. It’s one of our favourites as well, especially with winter approaching.