White Bean Soup with Pork Hocks

Place the pork hock upright on a chopping board. Cut off the rind by sawing downward with a sharp knife. Cut the meat from the bone into large chunks.

In a large pot, combine beans, hock meat and bone, garlic, chilli flakes, bay leaves, carrots, celery and 10 cups of water. Over medium-high heat, bring to a boil. Then, lower heat to medium-low and simmer, partially covered, stirring occasionally, for approximately 1 3/4 hours or until beans are very tender.

Remove the hock meat and bone from the soup. If there is remaining meat on the bone, remove and set it aside. Shred all the meat into bite-sized pieces and return to the soup.

Divide soup among bowls, top with parmesan cheese then season with salt & pepper.