This recipe is about two things, flavour and crunch. I wanted to enhance my leftover soup to be crispy and crackly.
Course:
Main Course
Cuisine:
Australian
Servings: 1
Calories: 1000kcal
Author: Gary Lum
Ingredients
500mLLeftover pea and ham soup
500gPork belly rasher
Instructions
Arrange the pork belly rasher rind side up in a small nonstick frying pan and put it into a hot 200 °C/400 °F oven for 60 minutes. You could sit it in some white quinoa if you wanted to, so you end up with some nutty fatty goodness to also add to your soup.
As the pork is close to finishing its time in the oven reheat the leftover soup in a microwave oven. I blast the soup for 3 minutes, stir it up and then blast again for 1 minute.
Plate up by adding the pork crackling side up to the bottom of a bowl. If you like you can also add a dollop of sour cream plus ¼ of a teaspoon of chilli flakes for a spicy kick.
Poor in the soup around the pork.
Garnish with spring onions and chives if you have them available.
Shoot a photograph and then eat the soup.
Wash the dishes and then write the recipe up.
Write a blog post and hope your friends on social media share the recipe and make you famous.
Recipe Notes
This is enough soup for 1 large serving. If you’re a small eater you could share it with someone else but who the hell would share pork and soup if you didn’t have to