"Day After Pork Belly" Soup
If you have made cured pork belly with lentils, you will no doubt have some of the stock left from cooking the meat and lentils.
This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.
This will be full of flavour, so can be turned into a quick and delicious soup. Here's how to do it.
74 K 4.0/5 (49 reviews)
35 min.
Easy
2.05 €
4 people
3 IngredientsLast modified on: November 15th 2015
500 g 
750 ml pork-belly stock
200 ml Times for this recipe
Preparation: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Peel 500 g potatoes, rinse and cut into chunks.
Stage 2 - ⌛ 7 min.
Bring 750 ml pork-belly stock to the boil...
Stage 3 - ⌛ 15 min.
...then add the potatoes.
Cook until the potatoes are soft.
Cook until the potatoes are soft.
Stage 4 - ⌛ 2 min.
Blend until smooth.
Stage 5 - ⌛ 1 min.
Stage 6
Serve garnished with a little parsley and, if you like, fried croutons.
Remarks
This recipe that follows on from another (pork belly with lentils) is very approximate, so do adapt it to suit what leftovers you have.
If you have a little pork belly left, you can add small dice to the soup.
Be careful when seasoning - the stock is often quite salty already, so do check before adding anything.
If you have a little pork belly left, you can add small dice to the soup.
Be careful when seasoning - the stock is often quite salty already, so do check before adding anything.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=6 % | 100 RDI=10 % | 60 RDI=9 % | 1,400 RDI=70 % | 5,850 RDI: 70 % |
| Per 100 g | 1 RDI=0 % | 7 RDI=1 % | 4 RDI=1 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per person | 4 RDI=2 % | 30 RDI=2 % | 20 RDI=2 % | 350 RDI=20 % | 1,460 RDI: 20 % |
How much will it cost?
- For 4 people : 2.05 €
- Per person : 0.55 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Home-made potato crisps , Potato tortilla (Spanish omelette), Super-green, super-thrifty soup, Boiling potatoes in their skins, Warm Leek and Potato Salad, ... See them all 90
Cream
Like these other recipes: Mushroom Pancakes au Gratin, Scallops with cabbage julienne, Leek and egg frichti, Clafoutis batter, Potato gratin, ... See them all 124
Other recipes you may also like
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019521 K4.9 45 min.
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside. January 3rd 2014364 K4.4 2 hours 3 min.
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs. September 7th 2018159 K4.1 1 hour 20 min.
Warm salad of potatoes and purple artichokes
This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette. October 14th 2012116 K3.8 55 min.
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes. December 7th 201667 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.