Northern Recipes: Northern Pork Bone Soup
- 1 large onion, roughly chopped
- 2 teaspoons vegetable oil
- About 1 pound of lean meat like wild meat, chicken breast, pork tenderloin
- 1 kilogram or 2 pounds pork neck bones or pork side ribs, cut into smaller pieces if possible
- 1 can diced tomatoes (796 mL)
- 8 cups water
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 cups of any other hearty vegetable like sliced cabbage, diced turnip, sliced celery
- 1 ½ teaspoon garlic powder
- 2 bay leaves
- ½ teaspoon each salt and pepper
Directions for Preparation
- In a large pot, brown the onion in the vegetable oil.
- Trim any fat off the lean meat and cut into cubes. Quickly fry with the cooked onion.
- Add the pork neck bones, canned tomatoes and 4 cups of water.
- Bring up to a boil. Lower the heat to a low boil and cover with a lid.
- Cook for about an hour then add the rest of the ingredients. Bring up to a boil, Lower the heat to a low boil and cover with a lid.
- Let cook until the pork neck meat flakes off the bone. Remove the bay leaves. Serve the soup with the bones or clean the meat off the bones and return the meat to the soup pot.
For a complete meal, serve soup over a ladleful of cooked rice, barley, quinoa or noodles.