SMOKED PORK SHANK WITH WHITE BEANS
Beautiful smoked pork shank delicious with white beans.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 18h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place cannellini beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Melt butter in a heavy pot over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Stir pork shank, water, chicken stock, and bay leaves into onion mixture; bring to simmer, reduce heat to low, cover the pot with a lid, and simmer until flavors blend, about 45 minutes.
- Turn shank over and stir oregano, rosemary, and red pepper flakes into chicken stock mixture; add beans and stir. Return mixture to a simmer, cover the pot with a lid, and simmer until beans are almost tender, about 1 hour. Simmer uncovered until beans are tender, about 30 minutes more. Cool to room temperature, cover the pot, and refrigerate, 8 hours to overnight.
- Spoon accumulated fat from the top of the chilled bean mixture and discard fat. Remove pork shank; cut meat into slices and discard bone.
- Stir sliced pork shank, tomato, gremolata, salt, and black pepper into bean mixture over medium heat; cook and stir until heated through, 10 to 15 minutes.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 51.5 g, Cholesterol 73.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 38.6 g, SaturatedFat 3.9 g, Sodium 1189.3 mg, Sugar 2.4 g
PULLED PORK SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste.
- Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot.
- Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours.
- Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes.
- Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread.
SMOKED PORK AND BEAN SOUP
Leftover smoked picnic shoulder or barbeque ribs make a crowd-pleasing soup; garnish with sour cream and Vidalia® onion.
Provided by Nekmor
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h1m
Yield 16
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.
- Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.
- Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 31.4 g, Cholesterol 22.1 mg, Fat 3.7 g, Fiber 7.9 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 857.1 mg, Sugar 2.4 g
SMOKED PORK, WHITE BEAN AND VEGETABLE SOUP
Thrown together with what I had on hand this miserably rainy, perfect for cooking a big pot of soup, Sunday. Good enough to write down...
Provided by Kyle Newton
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a heavy soup pot and add bacon until it's crisp, not burned. Remove bacon with slotted spoon and set aside.
- Add onion, carrot and celery to pot and cook over medium heat to soften, not brown about 5 minutes or more. Add garlic, rosemary, thyme, ground pepper and stir for about a minute until garlic is fragrant.
- Add potato, cabbage, beans and pork, stir and cook for a minute or two and then add water -I add a lot but if you want it to be more stewy than soupy, don't add as much.
- Turn heat to high and bring to boil, turn down to low and simmer for 15 minutes or until your vegetables are cooked. Take off heat and add salt 1/4 teaspoon at a time, stirring after adding and tasting until it's seasoned.
SMOKED PORK SOUP
This tasty Smoked Pork Soup combines fresh sweet corn, smoked pork butt, onions, green chili's and salsa style tomatoes into a delectable soup.
Provided by Beth Pierce @smalltownwoman
Categories Other Soups
Number Of Ingredients 10
Steps:
- Heat oil olive over medium heat in a Dutch oven or heavy stock pot. Add onions and the corn. Cook until the corn starts to turn a rich golden brown; stirring occasionally. This can take 10-15 minutes depending on how dark you want the corn.
- Stir in the cumin and Cajun seasonings. Cook for 1 minute; stirring constantly. Add chicken broth scraping the bottom of the pan to deglaze it. Stir in the green chiles, salsa style tomatoes, diced tomatoes and cooked pork. Simmer for 20-25 minutes.
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