Caribbean Pork Soup

This happened when an entire tray of pork chops were on special. Eight pork chops, two people. Two were used in one meal, a very Aussie porkchops, mash and vege. Thinking of what to do with the rest for another meal came up with this soup. This is a good Food prep meal for lunches during the week.

The Elements

  • The Protein
  • The Vege
  • Dumplins
  • The Soup

The Protein: 6 Pork Chops

  • Salt and pepper to Taste
  • Celery Salt to taste
  • Minced garlic
  • diced onions
  • red baby capsicum
  • 2 Tbsp Lemon Juice

Season your pork chops with lemon juice salk pepper, garlic, onions

Let this combination marinate for 30 minutes minimum. In the Caribbean we always prepare and season our meat for minimum 2 hours before cooking it. The most organised Caribbean cooks, season their meat the day before.

Cut your pork chops into thick chunks, leave the bones in for flavor. Meat with bone in for soup is tastier. You can remove the bones after the soup is done.

The Vege

Dice all of your favorite soup vegetables into medium cubes. This is the time to use what’s left in the fridge. This time I used:

  • Zuchini
  • Mushrooms
  • Potatoes
  • Carrot
  • Pumpkin

The Dumplins

We love our dumplins in the Caribbean. You can’t make a Caribbean soup without dumplins.

  • 2 Cups of water
  • 1/2 tsp salt
  • 3/4 Cup water

Season your water with the salt. Mix them together and dissolve the salt in the water.

If your water in highly mineralized, taste it, see if your water mixture is not too salty and make an adjustments. We don’t want too much salt.

Keep in mind that you may or may not use all the water in your doug, make a well for your water in the flour, add half of it and start combining. As your dough forms, if it’s too wet don’t add any more water, add more flour instead; if it’s too dry add more water.

Make sure your dough is not too sticky. Some of us want soft dumplins and some of us like firmer dumpins. Add water and flour till you get the texture you want.

I like my dumplins tender. Everyone has a different method, this is mine.

Let your dough rest for at least 30 minutes.

The Soup

  • 2 Cups Chicken Stock
  • 2 Cups Water
  • Dried Thyme
  • Dried Parsley
  • oil

Brown the Pork in the pot you’re using to make your soup, sizzle in oil. This is a one Pot recipe.

Add your vegetables and stir-fry them with your pork.

Add your water and Chicken Stock, Once the liquid starts to bubble, add your dried herbs.

Stir the pot

Roll your dumplins in to balls or tubes and add to soup while it’s boiling.

Simmer on low heat for 30 minutes, you may need to add more water as it evaporates. Make the soup as runny or as thick as you like it. Taste your soup, and add more salt or more water to taste.

Voir La!

This can last all week in the fridge.

Bon Manger!

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