Pea Stew with Pork Knuckle and Smoked Pork
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 17 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g peas, reen, unpeeled or peeled
- 1 pork knuckle (s), fresh or cured
- Salt water
- water
- 500 g boneless smoked pork pork, lean
- 500 g potato (s), waxy
- 1 large onion (s)
- 0.25 ¼ tuber / n celery
- 3 medium carrot (s)
- 1 leek
- 2 medium parsley root (s)
- 1 bunch parsley, curled
- 1 bunch lovage
- 100 g bacon, smoked, mixed, diced
- 2 tablespoon clarified butter
- 1 ½ liter meat or vegetable broth
- 2 teaspoon, heaped marjoram, rubbed
- 1 teaspoon, heaped savory, rubbed
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash the pork knuckle in cold water and cook in a large saucepan in salted water for about 2 hours over medium heat. Skim off the foam in between. Soak the peeled peas after 1.5 hours, lightly covered with cold water. Soak unpeeled peas the day before.
- In the meantime, peel the potatoes, carrots, celery, parsley roots and onions and cut into cubes. Clean the leek and cut into rings. Wash and finely chop the parsley and lovage. Cut the smoked pork into bite-sized pieces. Prepare 1.5 liters of broth.
- Take the pork knuckle out of the water and let it cool down. Take approx. 0.5 liters of the cooking water and set aside. Discard the rest. Remove rind, fat and bones. Cut the meat into bite-sized pieces and set aside. If necessary, remove the fat from the rind, cut it into small pieces and set aside.
- Heat the clarified butter in a large saucepan and leave the bacon cubes in it. Add smoked pork, carrots, celery, leek, onion, parsley root, parsley and lovage and simmer for 15 minutes over a medium heat, stirring frequently. Then deglaze with the broth. Add the peas with soaking water, marjoram and savory and simmer for 30 minutes.
- Add the potatoes and, if necessary, the boiling water from the pork knuckle. Season with pepper and salt and cook for another 15 minutes. Then add the pieces of meat and rind. Let everything simmer for another 15 minutes over a gentle heat, stirring frequently. Depending on the consistency, stir in a little more water and season again to taste.
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