Hungarian Pulled Pork Soup
Serves 6
500g Pork Belly Roast, rind removed, cut into 4cm pieces
1 brown onion, thinly sliced
1 baby fennel bulb, thinly sliced, fronds reserved
2 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
1tsp sweet paprika
1tsp ground cumin
½ tsp caraway seeds
2 dried bay leaves
400g can diced tomatoes
3 cups (750ml) chicken stock/broth
½ cup (100g) dried white beans
Light sour cream to serve
Caraway seeds, extra, to serve
Method
1. Heat a saucepan over medium-high heat. Add the pork and cook for 2 mins each side or until browned. Transfer the pork to a plate.
2. Add the onion, fennel, capsicum and garlic. Cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin and caraway seeds and cook for 1 min or until fragrant.
3. Return pork to the pan with the bay leaves, tomato, stock and beans. Cook, covered, for 2 hours or until pork and beans are very tender. Transfer pork to a heatproof bowl. Use 2 forks to coarsely shred. Return pork to the soup. Season.
4. Divide soup among serving bowls. Top with a dollop of sour cream. Sprinkle with reserved fennel fronds and extra caraway seeds.
