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Pork Shank Stoup Recipe

ham and beans, stoup, soup, stew, heritage pork, kareema fernan

Recipe and Photos courtesy of Kareema Fernan of Good Clean Karma

“A stoup is the blend of a soup and stew living harmoniously together. This stoup starts off with roasting a pork shank until the skin has reached crispy perfection and then finishes off with tender black eyed peas.” ~ Kareema Fernan, Good Clean Karma

This is somewhat of an homage to the classic ham and beans. A thick, creamy, dreamy, stew-like soup is a savory reminder that soup can be a filling meal. Bonus…it’s even better the next day, assuming it lasts that long. 

Our thanks to Past Featured Chef, Kareema Fernan, for sharing this little bit of heaven with us. Warning! When you smell this luxurious stoup cooking, you may be inspired to bake a batch of grandma’s corn bread.

Servings: 4-5
Preparation: Ready in 2 hrs (inactive time 7 hrs)

US Wellness Shopping List: Pork Shank


  • 1.5 lb fresh cut pork shank
  • 1 tsp extra virgin olive oil
  • 1 tsp sea salt plus 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 2 sprigs rosemary plus 1 sprig minced (~1/2 tsp)
  • 4 cloves of garlic cut in half plus 2 cloves of garlic
  • 1 1/2 c dry black eyed peas (soaked at least 7 hours or overnight)
  • 1 small shallot sliced
  • 1 tsp thyme leaves
  • 3 c water
  • 2 carrots (peeled, cut in half, and sliced into half moons)
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1 c baby kale (or spinach)
  • 2 tbsp heavy cream


  1. Pork Shank – Preheat oven to 400F. Massage pork with 1 tsp salt, 1/4 tsp pepper, and 1 tsp oil. Make slits all over the pork and push 4 garlic cloves in. Lay rosemary on a baking sheet and place pork shank right on top. Roast for 40 mins, flip and roast for another 30 mins.
  2. Pork Shank – Remove pork from the oven and reserve excess rendered fat. Let pork cool completely. Remove the crackling’ skin and cut meat into bite sized cubes. Remove any pieces that appear to be chewy and save the bone.
  3. Stoup – Preheat a heavy pot on medium heat. Drain and rinse soaked peas. Add 1 tbsp of reserved pork fat, peas, bone(s), 2 cloves of garlic, shallot, thyme, and minced rosemary to the pot. Saute uncovered for 5 mins and stir occasionally.
  4. Stoup – Add water and 1/2 tsp salt to pot and bring to a boil. Reduce heat to a simmer and cook covered for 15-20 mins. Peas should be tender but not mushy.
  5. Stoup – Remove pot from heat and remove bone(s). Add cubed pork, carrots, 1/2 tsp ground pepper, 1/2 tsp sea salt, paprika, oregano, kale, and heavy cream. Gently fold in ingredients and simmer for 5 mins.
  6. Serve – Keep warm until ready to serve. Optional: Add crackling’ skin to garnish.


Everyone’s taste buds vary especially when it comes to salt. This stoup has the potential to possibly need up to 1/2 tsp more salt. Always taste your food and adjust the seasoning to your liking.

Meet the Chef

Past US Wellness Featured Chef, Kareema Fernan brings a warmth to her recipes that comes from her rich Jamaican and Indian heritage. Her food is prepared with love and is full of vibrant flavors. Kareema has developed a line of seasoning blends called Good Food Seasoning Blends found on her Good Clean Karma site.