- 1k Smoked Pork Leg
- 1k of Cassava
- Spring Onions
- 2 tablets of beef stock
- Hot dried chilli
- 3 bay leaves
- 4 tablespoon of canola oil
- 4 smashed garlic cloves
Bone the pork leg and set aside the skin.
In a big pan, heat the oil and fry the skin for about 3 minutes. Add the remaining meat and the garlic and fry for 15 minutes, styring constantly.
Add some salt and add water enough to cover the meat. Cover the pan and cook for 15 minutes.
In parallel, in another pan boil the cassava for 10 minutes. Dry it and cut into small pieces. Remove the “strings” from its core.
Mix the cassava to the meat. Add the chilli, bay leaves and beef stock. Add salt.
Cook for 30 with the pan covered. Open and pan and smash part of the cassava pieces using a fork – it will make the soup creamy.
Serve it sprinkling some chopped spring onions on top.