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Roast pork and split pea soup

Recipe from: 31 May 2011

Ingredients 14
Servings 8
Time 3 hrs


  • 1
    pork leg roast, halved
  • 1
    Verlaque Passion fruit infused Balsamic reduction
  • 1
  • 2
    large leeks, washed and finely chopped
  • 2
    large carrots, peeled and finely chopped
  • 2
    large potatoes, peeled and chopped
  • 1
    (800g) split pea soup pack
  • 2
    garlic cloves
  • 1
    smoked paprika
  • 2
    chicken stock
  • 2
    bay leaves
  • salt & pepper to taste
  • handful fresh parsley, finely chopped
  • 100


2 hrs
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.

Read more on: roast  |  pork


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