1/2 lb homemade or slab bacon, diced

2 Tbsp. oil (I used leftover oil from sundried tomatoes)

3 shallots, minced

3 carrots, diced

1 medium daikon, peeled and diced

4 tsp. mushroom stock concentrate

2 medium tomatoes, diced

pepper and salt

~2 L water

leftover pork rind (I’d already cooked this in my pork broth, but figured that tossing it in would add a bit of extra gelatin and flavour)

Saute the bacon in the oil until it begins to brown. Add the shallots and carrots and continue cooking until the shallots are tender. Add the daikon and tomatoes and continue cooking for a few minutes. Add the stock concentrate, water, some pepper, and the pork rind. Bring to a simmer. Simmer for 1 hour or until the vegetables are tender and the flavours are nicely combined. Taste and add some salt and more pepper if necessary. Remove the pork rind. Serve. (I eat it with Sriracha.)

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