Today the soup is pork shoulder with beans and winter veg. The meal itself came together easily because of the work done in the days before. Both the pork and the beans had been cooked. Dinner was a matter of chopping some veg, searing chunks of pork shoulder, and letting things simmer for a short hour.
The quantity of the ingredients should be proportional to the amount of pork shoulder used. This is the main component of the dish. The other parts play a supporting role.
- Pork shoulder
- Onion, small dice
- Garlic, minced
- Carrots, medium dice
- Cabbage, 2 cups sliced
- Cannnelli beans
- Bay leaf
- Stock 1 quart
This is another two pan cooking situation. Sear the pork shoulder with some of the onion in one pan. Sautée the veg in another. Add the pork to the main soup pot once the pieces are golden brown. Deglaze the pan with a half cup of stock, beer, or white wine. Allow to reduce by half. Add this liquid to the soup and remaining stock to the soup with the beans and bay leaf. Bring to a simmer for the better part of an hour.
A poached egg resting delicately on the bowls before serving would not be out of place. Nor would a nice dash of harissa or other spice. It would give this hearty soup a nice zing.