Callaloo Soup with Pork and Okra
A thick Caribbean soup of leafy greens, okra, and pork, slowly simmered in chicken stock.
This version combines kale, spinach, okra, and two kinds of pork. The preparation time and 6 servings are practical estimates; the slow simmer takes 150 minutes.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the greens and okra
Remove the stems from the kale and spinach, wash the leaves well, and roughly chop them. Prepare the okra, onion, pork, and pepper as well.
Ready to continue when: The leaves are clean, stemmed, and chopped; the other ingredients are ready to cook.
30 min - 02
Render the salt pork
Put the salt pork in a large, heavy pot over medium heat. Cook for 10 minutes to render the fat; remove the excess and leave 2 tablespoons in the pot.
Ready to continue when: The salt pork has rendered its fat, with 2 tablespoons left in the pot.
10 min - 03
Brown the pork and onion
Add the lean pork and onion to the reserved fat. Cook for about 5 minutes, stirring, until the meat is browned and the onion is translucent.
Ready to continue when: The pork is browned on the outside and the onion looks translucent.
5 min - 04
Simmer the soup
Add the kale, spinach, okra, hot pepper, thyme, and chicken stock. Cover the pot and simmer for 150 minutes.
Ready to continue when: The leaves have softened and the soup is thick; the pork is tender.
150 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.