Description
A rich pork stock pressure cooked from a pig's head, then simmered into a hearty soup with shredded pork, leeks, kale, cabbage, carrots, parsnips and potatoes.
Ingredients
Pork stock
- 1 (5 pound) pig head, or 5 pounds meaty pork bones
- 2 quarts chicken stock (or water)
- 3 quarts water, plus more to cover
- 1 medium onion, peeled and halved
- 2 stalks celery
- Green leaves from a leek (optional)
- 1 bay leaf
- 1 teaspoon whole peppercorns
Soup
- 1 tablespoon vegetable oil
- 1 leek, trimmed, rinsed and thinly sliced
- 1/2 teaspoon kosher salt
- 2 quarts pork stock (from above, or chicken stock)
- 2 cups shredded cooked pork
- 2 large carrots, peeled, quartered and diced
- 1 large parsnip, peeled, quartered, cored and diced
- 8 ounces kale, stemmed and thinly sliced
- 8 ounces cabbage, thinly sliced
- 1 pound new potatoes, cut into small cubes
- 1 teaspoon kosher salt
- 1 teaspoon sherry vinegar
- Salt and pepper to taste
Instructions
- Pressure cook the stock: Put all the stock ingredients in the pressure cooker, adding water to just cover the pork (don't go over the max fill line). Cook at high pressure for 1 hour, then let the pressure come down naturally for 15 minutes and quick release the rest.
- Strain and degrease: Lift out the solids with a slotted spoon, and strain the stock through a fine mesh strainer. Skim off the fat (or chill overnight and lift off the fat cap). Use 2 quarts, and freeze the rest.
- Sauté the leek: Heat the oil in a 6 quart or larger pot over medium heat. Add the leek and 1/2 teaspoon salt, and sauté until soft and browning at the edges, about 5 minutes.
- Simmer the soup: Add the stock, and scrape up any browned bits. Add the pork, carrots, parsnip, kale, cabbage, potatoes and 1 teaspoon salt. Cover, and bring to a boil over high heat. Uncover, and simmer until the vegetables are tender, about 10 minutes.
- Season: Stir in the vinegar, then add salt, pepper and more vinegar to taste.
Equipment
Buy Now → Notes
Equipment: An 8 quart or larger pressure cooker (10 or 12 quarts is better for a pig head) and a large pot for the soup (or the wiped-out pressure cooker pot).
The stock can be made weeks ahead. Freeze it in quart containers.
Use whatever vegetables you have: about 1 pound of leafy greens (kale, collards, cabbage) and 1 1/2 pounds of root vegetables (potatoes, carrots, parsnips, celery root, turnips).
No pressure cooker? Bring the stock ingredients to a simmer in an 8 quart or larger pot, then put it in a 200°F oven for 6 to 8 hours.
With a 6 quart pressure cooker, use 2 pounds of meaty pork bones, 1 quart chicken stock and 1 quart water (plus more to cover). Cook 1 hour at high pressure (1 hour 20 minutes in an electric cooker), with a natural release.
The extra stock is great in pho, tortellini en brodo or tortilla soup.
Adapted from Judy Rodgers's The Zuni Cafe Cookbook.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes