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Hungarian pulled pork soup

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This soup is perfect for the cooler months. Full of nourishing and warming ingredients, it will be the big hug you need.

  • Serves6
  • Cook time2 hour 10 minutes
  • Prep time10 minutes
Hungarian pulled pork soup in a bowl topped with a dollop of sour cream


  • 500g Coles Australian Pork Belly Roast, rind removed, cut into 4cm pieces
  • 1 brown onion, thinly sliced
  • 1 baby fennel bulb, thinly sliced, fronds reserved
  • 2 red capsicum, seeded, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs sweet paprika
  • 1 tsp ground cumin
  • ½ tsp caraway seeds
  • 2 dried bay leaves
  • 400g can diced tomatoes
  • 4 cups (1L) chicken stock
  • ½ cup (100g) dried white beans
  • Light sour cream, to serve
  • Caraway seeds, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a saucepan over medium-high heat. Add the pork and cook for 2 mins each side or until browned. Transfer the pork to a plate.
  2. Step 2

    Add the onion, fennel, capsicum and garlic. Cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin and caraway seeds and cook for 1 min or until fragrant.
  3. Step 3

    Return pork to the pan with the bay leaves, tomato, stock and beans. Cook, covered, for 2 hours or until pork and beans are very tender. Transfer pork to a heatproof bowl. Use 2 forks to coarsely shred. Return pork to the soup. Season.
  4. Step 4

    Divide soup among serving bowls. Top with a dollop of sour cream. Sprinkle with reserved fennel fronds and extra caraway seeds.