Pork Knuckle Soup

Instructions

1. Prepare the pork knuckles
   Rinse the pork knuckles thoroughly under cold water. If your butcher hasn't already done so, score the skin in a crisscross pattern. Place them in a large stockpot and cover with cold water. Bring to a boil and let simmer for 5 minutes. Discard this water (this step removes impurities).
2. Start the soup base
   Return the pork knuckles to the clean pot and add 10 cups of fresh cold water. Add the quartered onions, bay leaves, peppercorns, and a pinch of salt. Bring to a boil, then reduce heat to a gentle simmer. Skim off any foam that rises to the surface during the first 30 minutes of cooking.
3. Add vegetables
   After the pork has been simmering for about 1 hour, add the carrots, celery, leek, parsnip, and thyme sprigs. Continue to simmer for another hour or until the pork meat is falling off the bone and very tender.
4. Finish the soup
   When the pork is tender, carefully remove the knuckles from the soup and set aside to cool slightly. Remove and discard bay leaves and thyme stems. Add the apple cider vinegar and adjust seasoning with salt if needed.
5. Prepare the meat
   Once the pork knuckles are cool enough to handle, remove the meat from the bones, discarding the skin, fat, and bones. Shred or chop the meat into bite-sized pieces and return it to the soup.
6. Final touches
   Stir in the fresh chopped parsley. Let the soup simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
7. Serve
   Ladle the hot soup into bowls, ensuring each portion has a good amount of meat and vegetables. Garnish with additional fresh parsley and serve with crusty bread on the side.