Bacon Broth (Irish)

Despite its name, this isn't a mere broth or even just a soup at all, but a hearty soup-plus-meat dish - a two-course meal in one, a bit like an Irish pot-au-feu. Theodora FitzGibbon suggests that other meats, including lamb, mutton, beef, or rabbit, can be substituted for the bacon (i.e., cured pork) or added to it and opines that a combination of bacon and rabbit is particularly good.

1 (3 lb) cured pork loin (1.5 kg)
½ cup pearl barley (90 g)
½ cup brown lentils (100 g)
2 onions, sliced
4 carrots, sliced
2 parsnips, sliced
1 bay leaf
2-3 sprigs parsley
2-3 sprigs thyme
1 lb potatoes, sliced (500 g)
1 small white or green cabbage, quartered
1 leek, chopped (white part only)
sea salt
black pepper, freshly ground

To Serve:
boiled potatoes
chopped herbs

Put the pork loin into a large pot with water to cover. Bring the water to a boil over high heat, then add the barley and lentils. Return to a boil, then reduce the heat and simmer, uncovered, for 20 minutes.

Add the onions, carrots, parsnips, bay leaf, parsley and thyme. Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes.

Add the potatoes and cabbage. Bring to a boil, then reduce the heat and simmer, uncovered, for 20 minutes more.

Add the leek and continue simmering for about 10 minutes. Season to taste with salt and pepper (but be careful with the salt, as the pork loin will have added some to the soup).

To serve, carefully lift the pork loin from the soup with tongs. Let it cool slightly, then trim off any rind or excess fat. Wrap the pork loin in foil to keep warm.

Ladle the soup into bowls and serve first, then slice the pork loin into pieces about ½" (1.25 cm) thick. Serve with mustard sauce and boiled potatoes, if you like.

Alternatively, after removing the pork loin from the soup and trimming the skin and fat, cut it into small pieces, return it to the soup and serve the soup in one course.

Makes 6-8 servings.