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1
In a large Dutch oven over medium heat, saute the pancetta until just starting to brown.
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2
Remove from the pot, and drain on a paper towel lined plate.
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3
Increase the heat to medium-high and add the leeks, sunchokes, pasilla pepper, onion and carrots.
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4
Let cook for 5 to 6 minutes, then add in the garlic and cook for 2 to 3 minutes more.
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5
Make a well in the middle of the veggies, add the olive oil, and cook for 1 minute, then add the ham hocks.
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6
Cook the ham hocks, turning every 2 minutes, until all sides are warm and starting to lightly brown.
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7
Add the chicken stock and the peas.
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8
Bring to a simmer and cook for 30 to 45 minutes, stirring occasionally.
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9
Stir in freshly cracked pepper, to taste, and remove the ham hocks from the pot to a cutting board.
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10
Let them cool for a few minutes and with a fork, shred the meat and add to the soup.
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11
Stir in the heavy cream and the vinegar.
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12
Ladle the soup into serving bowls and serve with the goat cheese croutons.
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13
Sprinkle with rendered pancetta and a crack of black pepper and serve.
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14
Combine all the ingredients, except the panko, in a small bowl.
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15
Form into a log shape and wrap in plastic wrap.
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16
Freeze for 30 minutes or until firm.
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17
While in freezer, preheat the oven to 375 degrees F.
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18
Remove the cheese from the freezer and slice into 1/4-inch rounds.
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19
Flatten each slice with your palm or hand, and press into the panko crumbs.
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20
Arrange on a silicone baking mat or parchment lined baking sheet.
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21
Bake for 8 minutes, then turn over and continue to bake for 6 to 8 minutes more.
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22
Cool and store in airtight container in the refrigerator.
