Top the soup with parmesan cheese and eat with fresh bread.
Pork Belly & Onion Soup
Ingredients
- Eskort Pork Belly
- Coarse salt
- 4 Red Onions, chopped
- 1 cup Leeks, chopped
- ½ cup Onion marmalade
- 2 Cloves of Garlic, chopped
- 3 tbsp Thyme finely, chopped
- 2 cup Liberi (Pinotage) Wine
- ¼ cup Butter
- 2 tbsp Oil
- Salt and Pepper
- 1 cup Vegetable Stock
- 1 Baguette
- 1 cup Parmesan Cheese shavings
Method
- Preheat the oven to 220°C.
Place the pork belly on a lined baking tray, season the rind with coarse salt and bake for 2 hours. - Add the red onions, leeks, oil, thyme, garlic and butter to a large pot and season with 1 tsp of salt.
- Place in the preheated oven for an hour.
Remove the onions from the oven and place it in a large pot over a moderate heat. - Add the onion marmalade and wine to the pot and simmer for 20 minutes.
Add the cup of vegetable stock and blend the soup with a stick blender until smooth. - Remove the belly from the oven and pull it with two forks, keeping some of the belly still quite chunky.
Serve
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