Slow Cooked Harissa Hock Soup

Warm up this winter with this hearty hock soup.

8 hrs
Serves 6

what you need

how to make it

  1. Heat vegetable oil in a fry pan over med-high heat. Add the carrot, celery, onions and fry until browned on all sides. Add the harissa paste and toss until vegetables are evenly coated. Continue to cook for another 1-2 mins.
  2. Transfer vegetables to the slow cooker followed by the hocks, chicken stock, split peas, Moroccan seasoning and tomatoes. Cover and set to high then cook for 6-8 hrs.
  3. Remove the hocks from the slow cooker and begin to pull the meat off the bone, then set the meat aside. Discard the bone.
  4. Using a stick blender, pulse the soup to your liking. Add the pork hock meat back in.
  5. Serve and enjoy!

Three Aussie Farmers Pulled Pork

Our  Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.

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