Kiros Kai Faki: Pork Hocks And Pea Soup
Star Trek
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 1/2 | pounds | Pork Hocks | ||
| 1 | pound | Yellow split peas | ||
| 1 | large | Onion » chopped |
Onion
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives.
Onions are considered root vegetables because they grow below... |
|
| 1 | part | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing...
|
|
| 1 | tablespoon | Salt |
Salt
Salt - pronounced 'sawlt', is a finely ground mineral made of sodium chloride used as an essential everyday seasoning. It chemically balances acidity, suppresses bitterness to heighten sweetness, acts as...
|
|
| 1 | stick | Butter |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 6 Hours | 30 Minutes | 6 hours 30 minutes |
Directions:
1. Brine: Submerge the pork hocks completely in a brine mixture made of 1 tablespoon of salt per 1 quart of water using a large bowl.
2. Soak: Place the yellow split peas in a separate bowl and cover them with plain water, ensuring the water sits about 2 inches above the peas.
3. Chill: Transfer both the brining meat and the soaking peas into the refrigerator to rest overnight.
4. Combine: Remove the pork hocks from the brine the next morning and place them into an 8-quart stockpot along with the drained split peas, chopped onions, and 2 quarts of fresh water.
5. Boil: Bring the entire mixture to a roaring boil over high heat on your stovetop.
6. Skim: Use a ladle to carefully skim off and discard any white foam that rises to the surface of the boiling water.
7. Simmer: Turn the heat down to medium and let the soup simmer for 6 or more hours, stirring every so often so the peas do not stick to the bottom.
8. Check: Verify that the cooking process is complete once the meat is naturally falling off the bones and the soup base has become remarkably thick and smooth.
9. Extract: Lift the hot pork hocks and bones completely out of the stockpot and set them aside on a clean surface to cool slightly.
10. Shred: Pull the tender pork meat away from the bones and cut it into small, bite-sized pieces.
11. Return: Toss the chopped pork pieces back into the bubbling soup and safely discard the bare bones.
12. Reheat: Warm the soup thoroughly over medium-low heat for a few minutes if it cooled down during the meat-shredding step.
13. Serve: Ladle the thick soup into individual bowls and top each portion with a small pat of fresh butter right in the center.
14. Qapla'! Let it simmer low and slow, enjoy the incredible savory aroma, and feast like a true champion.
/ 4588Recipes that Compliment:
-
/ 5513
Advertisement
Tested & True
When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
Advertisement
Quick Picks
/ 3244 / 1155 / 2250 / 2267 / 5243
Keldons Cookery © 1998 - 2026 All rights Reserved | Secured with SSL
Homemade Goodness. Cook what you eat. Love what you cook!