Please a crowd with this tasty tomato-based, pulled pork soup served with a dollop of sour cream.
- 500g Australian Pork Belly Roast, rind removed, cut into 4cm pieces
- 1 brown onion, thinly sliced
- 1 baby fennel bulb, thinly sliced, fronds reserved
- 2 red capsicum, seeded, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon caraway seeds
- 2 dried bay leaves
- 400g can diced tomatoes
- 4 cups (1L) chicken stock
- 1/2 cup (100g) dried white beans
- Light sour cream, to serve
- Caraway seeds, extra, to serve
- Heat a saucepan over medium-high heat. Add the pork and cook for 2 mins each side or until browned. Transfer the pork to a plate.
- Add the onion, fennel, capsicum and garlic. Cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin and caraway seeds and cook for 1 min or until fragrant.
- Return pork to the pan with the bay leaves, tomato, stock and beans. Cook, covered, for 2 hours or until pork and beans are very tender. Transfer pork to a heatproof bowl. Use 2 forks to coarsely shred. Return pork to the soup. Season.
- Divide soup among serving bowls. Top with a dollop of sour cream. Sprinkle with reserved fennel fronds and extra caraway seeds.