Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
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May 072011

Makes approximately 2 pints [725ml] of soup
Preparation time: 20 minutes
Cooking time: 2 hours

Ingredients

  • 1 pork hock;
  • 8 juniper berries, crushed;
  • 1 bay leaf;
  • 8 cardamom pods, bruised;
  • 8 black peppercorns,  crushed;
  • 1 pint water;
  • 1 pint orange juice;
  • Grated rind of one orange;
  • 1 teaspoon cumin powder;
  • 1 teaspoon ground coriander;
  • 1 teaspoon ground ginger;
  • juice and rind of 1 lemon;
  • 1 tablespoon chopped fresh sage;
  • sprinkle of salt.

Place all the ingredients, except the sage, into a large saucepan. Bring gently to the boil and simmer for 2 hours or until the meat falls off of the bone. Remove the outer skin and any bone. Cut meat into pieces, return to pan, add the fresh sage, and bring back to the boil to serve.