Slow-Cooked Pork Ham Hock Soup with Aromatic Herbs and Dried Tomatoes

Rinse the pork ham hocks under cold water. If necessary, remove excess fat. Set aside.

Cook the Soup Base:
In a large pot or slow cooker, add the pork ham hocks and 3 liters (101 pt) of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and allow the pork hocks to simmer for 2-3 hours (if using a slow cooker, set it to low for 6-8 hours).

Add the Seasonings:
Add the salt (5 g) and your choice of aromatic herbs (such as thyme, rosemary, or bay leaves). You can tie the herbs in a bundle with kitchen twine for easy removal later. Stir in the dried tomatoes.

Simmer and Develop Flavor:
Let the soup simmer slowly, allowing the flavors to meld together. Check the seasoning and adjust with additional salt (10 g) or pepper if needed.

Remove and Shred the Pork:
Once the pork ham hocks are tender and the meat is falling off the bone, remove the hocks from the soup. Let them cool slightly, then shred the meat and return it to the pot.

Final Taste Adjustment:
Taste the soup and adjust any seasoning to your preference. If you want a richer flavor, you can add a splash of vinegar or a squeeze of lemon juice.

Serve:
Serve the soup hot, garnished with fresh herbs or a sprinkle of freshly ground black pepper. It’s perfect as a main dish or served with warm bread.

Serving and Storage Tips