Pork Belly and Bone Marrow Soup
Ingredients
- 1 lb about 450 g pork belly, cut into bite-sized pieces
- 2 lbs about 0.9 kg beef marrow bones
- 8 cups about 1.9 liters water
- 1 teaspoon about 5 ml salt, or to taste
Instructions
- Preparing the Marrow Bones: Preheat your oven to 400°F (about 200°C). Place the marrow bones on a baking sheet and roast for 20 minutes. This step enhances the flavor of the bones and helps to release the marrow.
- Simmering the Bones: Transfer the roasted marrow bones to a large pot and add water. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 3-4 hours to extract the nutrients from the bones and marrow.
- Preparing the Pork Belly: While the bones are simmering, prepare the pork belly. In a separate pan over medium heat, cook the pork belly pieces until evenly browned and slightly crisp. This should take about 10-15 minutes.
- Combining Ingredients: Once the marrow bones have simmered for 3-4 hours, add the cooked pork belly pieces to the pot. Continue to simmer for an additional hour, allowing the flavors to meld together.
- Seasoning: Season the soup with salt, adjusting according to your taste preferences.
- Finishing the Soup: After the soup has simmered with both the marrow bones and pork belly, remove it from heat. You may choose to strain the broth for a clearer soup or leave it as is for a more rustic feel. If desired, scoop out the marrow from the bones to stir back into the soup or serve on the side.
- Serving: Ladle the hot soup into bowls, ensuring each serving gets pieces of pork belly and, if preferred, marrow.
Nutrition
Calories: 500kcalCarbohydrates: 2gProtein: 40gFat: 40g
Tried this recipe?Let us know how it was!
Leave a Reply