Pea Stew with Pork Knuckle

by Editorial Staff

Summary

Prep Time	2 hrs
Total Time	12 hrs
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Soak the peas in 1 1/2 liters of cold water overnight. The next day, bring to the boil, add pork knuckle and marjoram and cook for about 1 hour. Cut the carrots and celery into small cubes, cut the leek into rings, add to the stew, season with salt and pepper and continue to cook for about 1/2 hour. Boil the potato cubes and then add them. Remove the meat from the bone and cut into pieces. Either put back in the stew or serve separately.
Season the stew to taste and sprinkle with chopped herbs.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.