Pork soup
Friday, November 25th, 2005The perfect winter-warmer, guaranteed to stave off pneumonia and Avian Bird Flu .
You may get a little upset as you drop the piglets into the pot, but I find it just gives me the fucking horn.
Ingredients
1.2l/2 pint pig stock1.2
Handful piglets - no older than 6 months
450g/1lb pork belly, shredded
2 trotters
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
1 tbsp freshly chopped parsley
55g/2oz lard
55g/2oz plain flour
Salt and pepper
Pork scratchings to garnish
Bring the stock to the boil, add all the ingredients and watch the piggies squeal!
Garnish with herb, and you’re all done.


