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.
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