Ingredients

For the Soup:

• Pork Ham Hocks: 2 pcs
• Water: 3 l (101 pt)
• Salt: 5 g (0.2 oz) + 10 g (0.4 oz)
• Onion: 2 pcs, quartered
• Carrot: 1 pc, peeled and cut into chunks
• Bay Leaves: 2 pcs
• Black Peppercorns: 10 g (0.4 oz)
• Fresh parsly 15 g (0.5 oz), chopped
• Garlic: 10 g (0.4 oz), minced
• Dried Tomatoes: 30 g (1.1 oz)
• Black Pepper: 5 g (0.2 oz)
• Chicken Broth: 150 ml (5.1 fl oz)

Steps to Make Pork Ham Hock Soup

Step 1: Preparing the Ham Hocks

Begin by rinsing the pork ham hocks under cold water to remove any excess blood or impurities.
In a large stockpot, place the ham hocks and cover them with 3 liters of water. Bring the water to a gentle boil over medium-high heat.
Once the water reaches a boil, lower the heat and let it simmer for about 5 minutes. Skim off any impurities or foam that rises to the surface with a spoon.
Once the broth is clear, remove the hocks and set them aside briefly. Discard the water and impurities.
Step 2: Building the Soup Base
Refill the pot with fresh water (3 liters), then return the pork ham hocks to the pot.
Add the quartered onions, carrot chunks, bay leaves, and black peppercorns. Stir to combine, ensuring the ingredients are evenly distributed in the pot.

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