Slow-Cooked Pork Ham Hock Soup with Aromatic Herbs and Dried Tomatoes

 

Slow-Cooked Pork Ham Hock Soup with Aromatic Herbs and Dried Tomatoes: A Hearty Classic for the Soul

When it comes to soul-warming, deeply flavorful soups, few dishes can rival the richness and comfort of a slow-cooked pork ham hock soup. This recipe elevates a traditional favorite by infusing it with the fragrant complexity of aromatic herbs and the subtle umami of dried tomatoes. The result is a luscious, hearty soup perfect for chilly days, family gatherings, or anytime you want a meal that feels like a warm hug in a bowl.

In this comprehensive guide, you’ll learn:

• Why pork ham hock is a fantastic choice for soups

• How dried tomatoes and herbs deepen flavor

• Step-by-step instructions for making the soup

• Tips for perfect slow cooking

• Serving suggestions and variations

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What is a Pork Ham Hock?

The pork ham hock (also called pork knuckle) is the joint between the pig’s foot and the leg. It’s a tough, collagen-rich cut that benefits immensely from slow cooking, which breaks down the connective tissue and transforms the meat into tender, flavorful goodness. Because of its rich marrow, skin, and bone, it produces a deeply savory broth that forms the perfect base for soups and stews.

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Why Use Aromatic Herbs and Dried Tomatoes?

Aromatic herbs like thyme, bay leaves, and parsley bring freshness, complexity, and subtle earthiness. Meanwhile, dried tomatoes introduce an intense umami flavor, balancing the richness of the pork with a slight tang and sweetness. These ingredients make this soup stand out from typical pork soups and elevate it to a sophisticated comfort dish.

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Ingredients You’ll Need

For the Soup:

• 2 pork ham hocks (about 2–3 pounds total)

• 8 cups water or low-sodium chicken broth

• 2 large carrots, peeled and chopped

• 2 celery stalks, chopped

• 1 large onion, quartered

• 4 cloves garlic, smashed

• 1 cup dried tomatoes (sun-dried or oven-dried), chopped

• 2 bay leaves

• 3–4 sprigs fresh thyme (or 1 tsp dried thyme)

• 1 sprig fresh rosemary (optional)

• 1 bunch fresh parsley stems (reserve leaves for garnish)

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil or vegetable oil

Optional Veggies to Add:

• 1 cup diced potatoes or turnips

• 1 cup green beans or peas (added near the end)

• 1 cup chopped cabbage or kale

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Equipment Needed

• Large heavy-bottomed pot or Dutch oven

• Wooden spoon

• Slotted spoon or tongs

• Fine mesh strainer (optional)

• Large ladle

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Step-By-Step Instructions

Step 1: Prepare and Brown the Ham Hocks

1. Pat the pork ham hocks dry with paper towels. This step is important for getting a good sear.

2. Heat 2 tbsp of olive oil in your large pot over medium-high heat.

3. Once hot, add the ham hocks and brown on all sides, about 5–7 minutes. This caramelization adds flavor depth to the broth.

4. Remove ham hocks and set aside.

Step 2: Sauté the Aromatics

1. Lower the heat to medium. Add the quartered onion, carrots, and celery to the pot.

2. Stir occasionally, cooking until softened and fragrant (about 5 minutes).

3. Add the smashed garlic and chopped dried tomatoes, cooking for another 1–2 minutes to release their aromas.

Step 3: Build the Soup Base

1. Return the browned ham hocks to the pot.

2. Pour in 8 cups of water or chicken broth to cover the ingredients.

3. Add bay leaves, thyme, rosemary (if using), and parsley stems.

4. Season with a generous pinch of salt and pepper.

Step 4: Slow Cook the Soup

1. Bring the pot to a boil over high heat.

2. Reduce heat to low, cover, and let simmer gently for 3–4 hours. This slow cooking breaks down the collagen and softens the meat, infusing the broth with rich flavor.

3. Occasionally skim off any foam or fat that rises to the surface for a clearer broth.

Step 5: Remove and Debone the Ham Hocks

1. After 3–4 hours, remove the ham hocks with tongs or a slotted spoon onto a plate.

2. Let them cool slightly until safe to handle.

3. Use forks or your fingers to shred the meat from the bones, discarding skin and bones.

4. Return the shredded meat to the pot.

Step 6: Add Optional Vegetables (if using)

1. Add diced potatoes, cabbage, or other hearty veggies to the pot.

2. Simmer for an additional 20–30 minutes until veggies are tender.

3. Add quick-cooking vegetables like green beans or peas in the last 10 minutes to keep them fresh.

Step 7: Final Seasoning and Serve

1. Taste and adjust salt and pepper as needed.

2. Remove herb stems and bay leaves.

3. Garnish with fresh parsley leaves before serving.

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Tips for the Perfect Ham Hock Soup

• Use fresh herbs: They add brightness and contrast to the rich pork flavor.

• Don’t rush the cooking: The long simmer transforms tough meat into tender delight and produces a silky broth.

• Skim fat for clarity: Removing excess fat keeps the soup lighter.

• Choose good dried tomatoes: Oven-dried or quality sun-dried tomatoes in oil bring the best flavor.

• Make it ahead: Soup flavors deepen overnight, so this soup is even better the next day.

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Variations and Add-Ons

• Spicy Kick: Add red pepper flakes or a diced chili for heat.

• Smoky Twist: Use smoked paprika or add smoked sausage slices alongside the ham hocks.

• Vegetarian Version: Omit ham hocks and use mushrooms with vegetable broth and dried tomatoes for an umami-rich soup.

• Thickened Soup: Stir in a spoonful of flour or cornstarch slurry in the last 15 minutes if you want a heartier stew-like texture.

• Noodles or Grains: Add cooked barley, rice, or egg noodles for a more filling meal.

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Serving Suggestions

• Ladle the soup into bowls and serve with crusty bread or soft dinner rolls to soak up the delicious broth.

• A fresh green salad or pickled vegetables make excellent accompaniments.

• Top with grated Parmesan or a drizzle of chili oil for extra flair.

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Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.

• The soup freezes well for up to 3 months—cool completely before freezing.

• Reheat gently on the stove over low heat to preserve the texture of the meat and veggies.

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Nutritional Insights

This soup offers a rich source of protein, collagen, and vitamins from the pork and vegetables. The dried tomatoes add antioxidants and a unique flavor boost, while herbs provide beneficial phytochemicals. Opt for low-sodium broth or water to control salt intake.

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Troubleshooting Common Issues

• Broth too greasy? Skim fat or refrigerate and remove solidified fat on top.

• Meat tough? Slow simmer longer until meat falls off the bone.

• Flavor bland? Add more herbs, salt, or a splash of acid like lemon juice or vinegar at the end.

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Final Thoughts

Slow-cooked pork ham hock soup with aromatic herbs and dried tomatoes is a perfect dish that combines comfort, flavor, and nutrition in one pot. Whether you’re feeding a crowd or craving a hearty meal, this soup offers soulful satisfaction and culinary finesse. The long, slow cooking draws out the best from every ingredient, and the fresh herbs and dried tomatoes lift it to new heights.