Imported from TikTok

Split Peas with Salt-Cured Pork

Name: Split Peas with Salt-Cured Pork
Prep time: 20 min
Cook time: 155 min
Total time: 275 min
Yield: 6 servings
Cuisine: French
Ingredients: 300 g Salt-cured pork belly (Approximately); 400 g Salt-cured pork ribs (Approximately); 2 Celery stalks (For the broth's aromatic garnish); 4 Carrots (2 for the broth and 2 for the rest of the recipe); 2 Onions (1 for the broth and 1 for the rest of the recipe); 1 Bouquet garni (For the broth's aromatic garnish); 4 Whole cloves; 2 L Water (For the broth); 500 g Split peas (Rinsed in cold water); 2 Potatoes; Butter (A little, for sautéing the carrots and onions); Garlic (Add after sautéing the carrots and onions; quantity not specified); Meat cooking broth (Add gradually, as needed); Black pepper (Generously, when serving)

Recipe by @chesterfoodies @chesterfoodies · TikTok

Imported by roux julien on SeeMeCook

A generous and economical French stew made with split peas, salt-cured pork, and vegetables, cooked until creamy. The broth is prepared with the meats and an aromatic garnish, then used to cook the split peas and potatoes.

6 servings275 minFrench

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Ingredients

300 g Salt-cured pork belly (Approximately)
400 g Salt-cured pork ribs (Approximately)
2 Celery stalks (For the broth's aromatic garnish)
4 Carrots (2 for the broth and 2 for the rest of the recipe)
2 Onions (1 for the broth and 1 for the rest of the recipe)
1 Bouquet garni (For the broth's aromatic garnish)
4 Whole cloves
2 L Water (For the broth)
500 g Split peas (Rinsed in cold water)
2 Potatoes
Butter (A little, for sautéing the carrots and onions)
Garlic (Add after sautéing the carrots and onions; quantity not specified)
Meat cooking broth (Add gradually, as needed)
Black pepper (Generously, when serving)

Steps

1
Desalt the pork belly and salt-cured ribs for several hours in cold water, changing the water regularly.
2
Remove the meats, taste them, then place them in a Dutch oven.
3
Add the celery stalks, 2 carrots, 1 onion, the bouquet garni, the cloves, and the 2 L of water to create the aromatic garnish and broth.
4
Simmer gently for approximately 1 h 30 min.
5
Set the meats aside and strain the cooking liquid. Blend the cooked aromatic-garnish vegetables finely; the creator says they can be turned into small stock cubes for other dishes.
6
In the Dutch oven, sauté the remaining 2 carrots and the onion in a little butter for about 10 minutes.
7
Add the garlic to the sautéed carrots and onions.
8
Rinse the split peas in cold water, then add them to the Dutch oven.
9
Moisten with the meat cooking broth, adding more gradually if necessary, then return the meats to the Dutch oven.
10
Cook for 15 minutes.
11
Add the potatoes.
12
Continue cooking for 35 to 40 minutes, until the mixture is very creamy.
13
When serving, season generously with pepper and slice the meats before serving them with the split peas.

Notes

The transcript mentions garlic without a quantity and specifies several hours of desalting as well as the cooking times; the exact desalting time is not given. It also does not specify the amount of butter, the amount of garlic, or the volume of broth to add. The natural fat and salt content of salt-cured meats varies.