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
% 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
Print Recipe
Bacon Soup
Course Main Dish
Course Main Dish
  1. Slice the Pork belly into uncured bacon slices
  2. I like to select some mushrooms that have some bulk to them so they dice well.
  3. 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.
  4. Meanwhile you can dice the mushrooms to a 1cm dice.
  5. 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.
  6. Add thyme and crushed clove of garlic.
  7. Add the Hambone stock and reduce until about half the volume.
  8. 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.
  9. Dish out the soup and lay the reserved crispy bacon on the top.

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