Pea and Potato Soup with Pork Belly

Ingredients

• 250 g dried green peas (peeled and halved)
• 2 bunches of mirepoix vegetables
• 30 g pork lard
• 600 g pork belly
• Salt
• Pepper (freshly ground)
• 400 g firm-cooking potatoes
• 1 tbsp finely chopped marjoram

Instructions

1. 1.

   Wash the peas and soak them overnight in 1.5 L water.

2. 2.

   On the next day, clean, peel, and dice the mirepoix vegetables; sauté them in lard until fragrant. Add the soaked peas with their soaking liquid and the pork belly, bring to a boil, skim off foam, season with salt and pepper. Simmer uncovered for about 50 minutes. Meanwhile, wash, peel, and cube the potatoes into 1 cm pieces. After 30 minutes of simmering, add the potatoes and continue cooking until tender. Remove the pork belly from the soup, slice it, stir in the marjoram, adjust seasoning, and serve with the sliced pork on top.