Tag Archives: smoked ham hocks

Romanian Pork and White Bean Soup with Vinegar and Caraway

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The original Romanian soup is called ciorbă de porc, which features beef, pork, sausage, meatballs or even just vegetables. Beans and smoked meat are a common pairing, and that is included in this version.

No matter the headlining ingredient, the defining characteristic of ciorbă is a distinct tanginess that comes from the addition of a souring agent. Here, white wine vinegar is used, but other options include pickle brine, sauerkraut liquid, or even the juice of sour plums. Quick-pickled red onion garnishes individual bowlfuls of this ciorbă, adding a sharp, punchy flourish. Make the pickles a day ahead or while the soup simmers so the onion has time to steep in the vinegar mixture.

Don’t forget to soak the beans, as directed in the first step of the recipe, for at least 12 hours before you plan to begin cooking. Soaking the beans in water that is salted tenderizes them as wells as seasons them throughout.

It is recommended smoking the sausage at home in a roasting pan, but for ease, go ahead and use a smoked ham hock and bulk out the soup with the meat from a half-rack of baby back ribs. Topped with quick-­pickled onions and fresh dill, this bright, brothy stew encompasses the hallmarks of Romanian cuisine—tangy, smoky and rich with flavor.

Romanian Pork and White Bean Soup with Vinegar and Caraway

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Kosher salt and ground black pepper
  • 1 lb. dried great northern beans
  • 2 Tbsp. grapeseed or other neutral oil
  • 2 medium yellow onions, chopped
  • 2 medium celery stalks, chopped
  • 2 medium carrots, peeled and chopped
  • 1 medium red bell pepper, stemmed, seeded and chopped
  • 1-lb. smoked ham hock, OR 1 lb. smoked pork neck
  • 1 1/2 lbs. pork baby back ribs (½ rack), cut between the bones into 3 sections
  • 28-oz. can whole tomatoes, finely crushed by hand
  • 2 tsp. caraway seeds
  • 1 qt. low-sodium chicken broth
  • 3 Tbsp. finely chopped fresh dill
  • 1/4 cup white wine vinegar
  • Pickled red onions to serve, if desired

Directions

  1. First, soak the beans. In a large bowl, combine 3 quarts water, 1½ teaspoons salt and the beans. Stir until the salt dissolves, then soak at room temperature for at least 12 hours or up to 24 hours. Drain the beans and set aside.
  2. In a large pot over medium-high, heat the oil until shimmering. Add the onions, celery, carrots and bell pepper, then cook, stirring often, until the vegetables begin to brown, 5 to 8 minutes.
  3. Add the soaked beans, ham hock, ribs, tomatoes with juices, caraway, broth and 1 quart water; stir to combine. Bring to a boil over high, then cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the beans are tender and a paring knife inserted into the meat between the rib bones meets no resistance, about 2 hours.
  4. Remove the pot from the heat. Using tongs, transfer the ham hock and ribs to a large plate. When cool enough to handle, remove the meat from both and shred into bite-size pieces; discard the bones, fat and gristle.
  5. Return the meat to the pot and bring to a simmer over medium, stirring occasionally. Remove from the heat, then stir in the dill and vinegar. Taste and season with salt and pepper. Serve with pickled red onions, if desired.

http://www.lynnandruss.com

Original recipe by Diane Unger for Milk Street

Cabbage and Smoked Ham Butt Gumbo

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BAM! If you were a connoisseur of food television back in the day, you’ll recognize that phrase from famed chef Emeril Lagasse. The basis for this gumbo recipe hails from Emeril, with a few changes of our own.

It uses an ingredient we had never heard of, filé powder, also known as gumbo filé. It is an herbal powder made from the dried and ground leaves of the sassafras tree, native to eastern North America. Powdered sassafras leaves were first used in cooking by the Choctaw Indians of the Southern U.S. When the Cajuns (Acadians) arrived in Southern Louisiana, they began using the spice as a thickener and flavoring in their soups, stews, and gumbos. It was easy enough to locate at our local supermarket, but you could also order online.

The original called for two ham hocks, but luckily the grocery store was out. Luckily?? The butcher steered us toward a better option, a smoked ham butt, which is all meat and has very little fat. Therefore I renamed the recipe to reflect that switch.

And instead of using chicken stock, we incorporated our homemade ham stock which added oodles of additional flavor. The Emeril Essence you can buy online, get at Target, or make your own from the recipe below, which uses mostly seasonings already in your pantry.

Cabbage and Smoked Ham Butt Gumbo

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 1 cup vegetable oil
  • 1 cup flour
  • 1 1/2 cups chopped onions
  • 1 cup celery, chopped
  • 1 large bell pepper, chopped
  • 1 head Savoy cabbage, julienned
  • 2 lbs. smoked ham butt, quartered
  • 1 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 3 bay leaves
  • 4 cups ham stock, preferably homemade
  • 3 cups water
  • 12 oz. beer
  • 1 Tbsp. Emeril’s Essence (see recipe below)
  • 2 Tbsp. chopped parsley
  • 1/2 cup chopped green onions
  • 1 Tbsp. filé powder
  • 2 cups cooked white rice

Directions

  1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
  2. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
  3. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  4. Add the cabbage and continue to sauté for 2 minutes.
  5. Add the ham butt quarters, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes.
  6. Add the stock, beer and Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours.
  7. Skim off any fat that rises to the surface. Continue to simmer for 30 minutes.
  8. Remove from the heat . Stir in the parsley, green onions, and filé powder.
  9. Remove the bay leaves and ham butt chunks. Shred the ham once cooled enough to handle and place the meat back into the gumbo.
  10. Serve in deep bowls with the rice.

Emeril’s Essence

Ingredients

  • 2 1/2 Tbsp. paprika
  • 2 Tbsp. salt
  • 2 Tbsp. garlic powder
  • 1 Tbsp. black pepper
  • 1 Tbsp. onion powder
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme

Combine all ingredients thoroughly. Yields 2/3 cup.

http://www.lynnandruss.com

Adapted from an online recipe from Emeril Lagasse