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

Rinse the pork ham hocks and place them in a large pot. Cover with 3 liters of water and add 5 g salt.

Bring to a boil, reduce heat, and skim off any foam that appears.

Add bay leaves, onion, garlic, carrot, celery, dried tomatoes, herb bundle, and peppercorns.

Cover and simmer gently for 3–4 hours until meat is tender.

Remove ham hocks and strain the broth through a fine sieve.

Remove meat from bones, chop it, and return the meat to the broth.

Add the remaining 10 g salt to taste and adjust seasoning.

Serve hot, garnished with fresh parsley if desired.

Serving and storage tips