Place 1 half of the pork roast in a roasting tray. Pour over the
balsamic reduction and sprinkle with salt. Cover with foil and allow to
roast at 140°c for 3 hours or until the meat falls apart.
In a large pot, fry the leeks, carrots and potatoes in 3tbsn olive
oil until soft and fragrant. Add the soup pack contents, smoked paprika
and the garlic and allow to fry for another 2 minutes.
Add the other half of the pork roast (fat removed) and cover with
chicken stock. Add the bay leaves and pepper and cover. Don’t add salt
at this stage.
Allow the soup to boil for 1 1/2 hours-2 hours or until the pork is cooked through and falls apart.
Remove the pork from the soup and blend the soup until fine.
Shred both the roasted pork as well as the soup pork and stir into
the soup with the pan juices from the roast pork, the cream, parsley and
salt to taste.
Serve with crusty bread and pork crackling.
Reprinted with permission of Simply Delicious.
To visit Simply Delicious'
blog, click here.