Found this Spicy Chilli Pork soup, another rib sticker, in an old Donna Hay Magazine ... amazing what a bit of time and boredom in the time of Corona can produce.
2 tablespoons olive oil
4 cloves garlic, crushed
4 long red chillies, chopped, plus extra, to serve
1 ( 1.5 kg) ham hock, skin removed
3 cups (500f) dried black eye beans, soaked
1 x 400 can tomatoes, chopped
4 litres water
sea salt and cracked black pepper
1 cup chopped coriander
Heat oil in a large saucepan over medium heat. Add garlic and chilli and cook for 3-4 minutes or until softened. Add ham hock, beans tomatoes and water and cook for 50-60 minutes or until the beans are tender. Remove the ham hock, shred the meat off the bone and return to pan. Add salt, pepper, coriander and extra chilli to serve.
Serves 4
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