All Easy Recipes. Cook all that you can cook. Smoked Pork With Pureed Split Peas
(Selchfleisch)
 
What You Need:            (To Serve: 4)
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  • A 2-pound smoked pork butt
  • 1/3 cup diced bacon (3 slices)
  • cup finely chopped onions
  • 3 cups chicken stock, fresh or canned
  • 1 pound dried green split peas, thoroughly washed and drained
  • 2 medium-sized potatoes, peeled and diced (about 1 cups)
  • teaspoon salt
  • Freshly ground black pepper
  • cup heavy cream

  • How To Cook:
    1. Using a 4- or 5-quart saucepan or soup kettle, cover the pork butt with water and bring it to a boil. Reduce the heat to low, cover the pan partially, and simmer for about 1 hours, or until the pork shows no resistance when pierced with the tip of a sharp knife.

    2. In a heavy 2-quart saucepan over medium heat, cook the diced bacon until it has rendered most of its fat and is lightly browned. Remove the bacon with a slotted spoon and set it aside.

    3. Add the onions to the fat remaining in the pan and, stirring occasionally, cook them for 6 to 8 minutes, or until they are lightly colored. Pour in the stock and then add the peas, the potatoes, the reserved bacon, salt and a few grindings of pepper.

    4. Bring the stock to a boil before reducing the heat to its lowest point. Cover the pan tightly and simmer for 1 hours, or until the peas and potatoes are soft enough to be easily mashed.

    5. Then pour the entire contents of the pan into a fine sieve set over a large bowl, and puree the peas and potatoes by rubbing them through the sieve with the back of a large spoon.

    6. Return the puree to the saucepan, add the cream, stir, then turn the heat to its lowest point. Cover the saucepan and simmer for 4 or 5 minutes. Taste for seasoning.

    7. Carve the pork butt into -inch slices and arrange it on a platter. Serve the puree separately in a sauceboat.


     
     
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