Bacon Soup
  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.