Best 5 Split Pea Soup With Pork Belly Recipes

PULLED PORK SPLIT PEA SOUP

Steps:

• Pour olive oil into a 4-quart pot set over medium-low heat. Cook and stir yellow and red onions, garlic, salt, oregano, pepper, and bay leaf in the hot oil until onions are translucent, 10 to 15 minutes.
• Stir pork, peas, chicken broth, and carrot into the pot and bring to a boil. Reduce heat to low and simmer until split peas are soft, about 1 1/2 hours.

SPLIT PEA SOUP RECIPE

Steps:

• Pork: Preheat the oven to 300°.
• Add the onions, garlic, thyme, rosemary, and bay leaf to a medium size sauce pot.
• Next, each pork tenderloin in half and season well on all sides with salt and pepper, and add it to the pot with the vegetables and herbs.
• Add in oil and make sure the pork is submerged.
• Cook in the oven for 4 hours.
• Remove from the oven and add each pork tenderloin to a large frying pan over medium-high heat until golden brown on each side, about 2-3 minutes per side.
• Shred the pork using 2 forks. Note: Strain the confit fat and keep it in the refrigerator for up to 1 month for other confit recipes.
• Soup: With about 2 hours left in the cooking process of the pork confit, add the butter to a large pot over medium heat along with the onions, carrots, celery, and garlic, and sweat for about 10 minutes or until the vegetables are slightly rendered.
• Add in the peas, split peas, and chicken stock and simmer over low heat for about 90 minutes or until the peas have broken down and the soup is thick.
• With about 20 minutes left in the cooking process, add the potatoes to the soup and cook until tender.
• Finish by seasoning with salt and pepper and add the shredded pork. Note: I only used half of the amount of shredded pork confit but you can absolutely use it all. It is delicious to eat by itself or serve as its own meal.
• Pour some into a bowl and add on optional crème Fraiche garnish and serve.

SPLIT PEA SOUP WITH PORK BELLY

Steps:

• Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.

YELLOW SPLIT PEA SOUP WITH SALT PORK

Steps:

• Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
• Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
• VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
• Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.

SNERT (DUTCH SPLIT PEA SOUP)

Steps:

• Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
• Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
• Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
• Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
• Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
• Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.