Ingredients
2 tbsp olive oil,
1 onion chopped,
4 cloves of garlic thinly sliced,
2 celery stocks trimmed and chopped,
6 sprigs of thyme,
1 large Brandt Pork Hock,
3L of water,
4 carrots peeled and chopped,
250g of kale trimmed and chopped,
2 tins of white kidney beans,
freshly ground black pepper and salt to taste
Direction
Heat oil in a saucepan over medium heat. Add onion, garlic, carrots, celery and cook for 8-10 minutes or until soft. In a large pot add the thyme, Brandt Pork Hock, water and bring to boil. Reduce heat and simmer for 1.5 hours or until meat is tender. Remove the pork hock and shred the meat. Place pork hock meat back into the stock. Bring the stock back up to a boil, add the beans and kale. Season with freshly ground black pepper and salt to taste and serve. Serves 6
