Bacon Soup
I’ve been experimenting with a few higher fat meals in preparation for 3 month experiment eating at the Australian Nutrient Reference value for protein.
Nutrition Facts
Serving Size 1.5 cups
Servings 2
Amount Per Serving
Calories 566 Calories from Fat 495
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 292mg 12%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 12g 24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label
Amount Per Serving
Calories 566 Calories from Fat 495
% Daily Value*
Total Fat 55g
84%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 292mg 12%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 12g 24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label
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Ingredients
- 200 g Yakiniku Pork Belly
- 100 g mushrooms
- 150 g Warrigal greens or spinach
- 2 cup Hambone stock
- 1 clove garlic
- 1 sprig Lemon Thyme
Ingredients
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Instructions
- Slice the Pork belly into uncured bacon slices
- I like to select some mushrooms that have some bulk to them so they dice well.
- Fry in a hot pan, you will render out a lot of the fat. You'll probably have to do it in 2 or 3 batches.
- Meanwhile you can dice the mushrooms to a 1cm dice.
- Once the uncured "bacon" is crispy reserve it for a garnish and throw in the diced mushrooms to soak up the rendered pork fat. And fry until golden.
- Add thyme and crushed clove of garlic.
- Add the Hambone stock and reduce until about half the volume.
- Wash the warrigal greens, and Microwave them for a minute to wilt them (and reduce the oxalates in them). then rinse them again and slice them into 1cm wide slices. Add them to the soup.
- Dish out the soup and lay the reserved crispy bacon on the top.
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