Pork Hock Soup with Silverbeet



  • 1 onion – finely diced
  • 4 cloves of garlic crushed
  • 1 litre of chicken stock
  • 1 litre of water
  • 1 pork hock (Leckies Butcher)
  • 1 bay leaf
  • 1 teaspoon salt and cracked pepper
  • 1 bunch silverbeet (Ettrick Gardens)
  • ½ cup dried red lentils
  • 2 teaspoons chilli flakes
  • Lemon to serve
  • Flat leaf parsley


  1. Remove the skin from the pork hock by running a sharp knife under the skin, pulling it back as you go.
  2. Place the hock in a pot with the garlic, stock, water, bay leaf and salt and pepper and simmer for 2 hours.
  3. Remove the pork and add in the silverbeet, red lentils and chilli flakes. Continue to simmer for a further 15 minutes.
  4. While that simmers, remove the pork from the bones with a fork. Keeping it in its natural formed chunks.  Add back into the soup.
  5. Taste and season the soup.
  6. Serve with a squeeze of lemon and some fresh flat leaf parsley.


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