Pork Hock Vegetable Soup with Lentils

Ingredients:

Method:

Ham Hocks:
- Preheat oven to 260 ℃ / 500 ℉.
- In a bowl add hock, season with Caraway, Salt, and Pepper. Coat the Hocks with Oil. On a baking sheet place parchment paper. Place rack on top. Place Hocks on rack. Roast for 20 minutes.
Add Chicken Stock, Bay Leaves, Worcestershire, Salt, Pepper, and Ham Hocks to a Pressure Cooker. Pressure cook for 50 minutes. Remove Hocks, remove Meat from the Bone, cut into 1 cm cubes. Add Meat back into pressure cooker.
In a sauce pan on medium heat add Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt Pepper, and Garlic Plus. Sauté for 6 minutes. Add Leek, sauté for 5 minutes. Add Peppers, lightly season with Salt Pepper, and Garlic Plus, sauté for 6 minutes.
Reduce heat to medium, make a well in centre of pan, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well.
Add Contents of pressure cooker to a pot, add Turnip, and Onions. Bring to a simmer, cover, simmer for 30 minutes. Add Zucchini, simmer for 15 minutes.