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Pork Soup

Pork Soup recipe image
This hearty soup transforms tough cuts of pork into tender, fall-apart bites through a long, gentle simmer. The unique combination of bacon drippings and a hint of sweetness creates a savory, deeply comforting broth that is rich and complex. Aromatic spices like whole cloves, thyme, bay leaf, and parsley infuse the liquid with warmth, while celery adds a fresh, subtle crunch. Perfect for chilly evenings, this rustic dish serves as a satisfying main course that pairs beautifully with crusty bread or simple mashed potatoes.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 708.9
Description
This hearty soup transforms tough cuts of pork into tender, fall-apart bites through a long, gentle simmer. The unique combination of bacon drippings and a hint of sweetness creates a savory, deeply comforting broth that is rich and complex. Aromatic spices like whole cloves, thyme, bay leaf, and parsley infuse the liquid with warmth, while celery adds a fresh, subtle crunch. Perfect for chilly evenings, this rustic dish serves as a satisfying main course that pairs beautifully with crusty bread or simple mashed potatoes.
Ingredients
  • pork, cut into cubes
  • grape juice
  • bay leaf
  • garlic, minced
  • salt
  • pepper
  • bacon drippings
  • bouillon
  • celery, diced
  • cloves
  • parsley
  • crumbled dried thyme
  • cornstarch
Directions
  1. 1
    In a large bowl, combine the cubed pork with grape juice, bay leaf, minced garlic, salt, and pepper.
  2. 2
    Mix well to coat the meat, cover the bowl, and refrigerate for several hours, turning the meat occasionally to ensure even marination.
  3. 3
    Remove the meat from the refrigerator and drain it thoroughly in a colander, reserving the remaining grape juice marinade.
  4. 4
    Heat bacon drippings in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  5. 5
    Brown the drained meat thoroughly in the hot drippings, working in batches if necessary to avoid overcrowding the pot.
  6. 6
    Once browned, return all meat to the pot and pour in the reserved grape juice marinade and the bouillon.
  7. 7
    Place the diced celery, whole cloves, parsley, and dried thyme into a cheesecloth bag and tie it securely with kitchen string.
  8. 8
    Submerge the herb bag into the pot with the meat and liquid.
  9. 9
    Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about three hours, or until the meat is fork-tender.
  10. 10
    Check the liquid level periodically; add boiling water if the soup becomes too thick or reduces too much.
  11. 11
    Remove the pot from heat and discard the cheesecloth herb bag.
  12. 12
    Carefully remove the tender meat from the soup and set it aside on a plate.
  13. 13
    In a small bowl, mix 1/2 tablespoon of cornstarch with a little cold water for every cup of broth remaining in the pot to create a smooth slurry.
  14. 14
    Bring the broth back to a gentle boil over medium heat.
  15. 15
    Slowly stir the cornstarch slurry into the boiling broth.
  16. 16
    Continue to cook, stirring constantly, for about 2 minutes until the gravy has thickened to your desired consistency.
  17. 17
    Return the meat to the pot to warm through.
  18. 18
    Serve the thickened soup immediately with the tender meat.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 708.9kcal
% Daily Value *
Total Fat 32.5g50%
Saturated Fat 10.5g53%
Cholesterol 144.2mg49%
Sodium 6248.0mg261%
Total Carbohydrate 63.6g22%
Dietary Fiber 8.3g34%
Sugars 9.5g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pork-soup-4/