Pork Belly Soup

Is there anything so glorious as the pig?  OK, maybe not so glorious while they are running around as a pig can be quite contrary.  However, once they are converted into pork, they are indeed glorious.  The old saying that the only thing you can't use on a pig is the oink is very true.


Most people now days are only familiar with pork chops, ham, bacon, and maybe pork shoulder for pulled pork.  While fresh pork belly is gaining popularity with chefs most people are still not using it.  There is always a fair bit left after I square up the belly to cure for bacon.  That trim gets used to make some very flavorful meals. 


Yesterday was a dreary drookit day and the good wife was in a mood for soup to drive out the chill.  She'd had the fire going most of the day and even I was wishing I'd brought a heavier jacket when I left work.  Of course, good soup takes time and we had errands to run before it could be started but the pressure cooker made up for the late start.


I used pork broth from the freezer for this soup but I've never seen pork broth available commercially.  I think beef or chicken broth would work just fine with beef being slightly more preferred.  My broths are cooked down to be fairly strong so as to save freezer space since you can always add water.  I used about 3 cups worth of frozen pork broth and added 4 cups of water and still had a rich flavorful broth as the soup base.


One other item you won't have on hand is Uncle T's Pork and Poultry Seasoning.  A good substitute would be to make up some quatre épices to season the pork belly.

A good bowl of Pork Belly Soup

Pork Belly Soup


1 lb pork belly
6 - 8 cups broth
3 medium potatoes, 1/2 inch dice
1 1/2 cups carrots, chopped 1/2 inch
1 cup barley
1 - 2 Tbs salt
2 tsp pepper
1.5 tsp roasted ground cumin
1.5 Tbs Uncle T's Pork and Poultry Seasoning
3 bay leaves


Cut the pork belly into small bite size pieces and season with Uncle T's Pork and Poultry Seasoning, or with salt and quatre épices.  Brown the pork belly either in the pressure cooker or a skillet.  Put the broth, potatoes, and carrots in the pressure cooker.  Taste the broth and season to taste with salt, pepper, and roasted cumin.  Remember the potatoes will need a bit of seasoning.  Add the barley and browned pork belly to the pressure cooker and stir to thoroughly mix.  Drop in the bay leaves.  Put the lid on the pressure cooker and set the pressure cook timer for 15 minutes.  After the timer goes off, let it sit for 10 minutes before venting the pressure according to your cookers instructions.  It won't hurt to let the pressure to go down naturally.  Serve and enjoy.


I think this would have been even better with some fresh crusty bread but I didn't have time since we had those errands to run.  As it was, it was rich warm and definitely drove the chill away.


Give this recipe a try and let me know what you think.


Uncle T