Split Pea Soup With Pork Belly
Pork belly burnt ends are quite similar in concept to chinese char siu bbq, which has long revered the belly as a superior cut.
Recipe Summary Split Pea Soup With Pork Belly
An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)
Ingredients | Smoked Pork Belly Burnt Ends1 yellow onion, chopped¼ pound pork belly, diced4 cups water, more if needed1 cup vegetable broth, or more if needed½ cup white wine2 cups split peas1 teaspoon ground thyme½ teaspoon celery seed2 bay leavessalt and ground black pepper to tasteDirectionsCook 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.Info | Smoked Pork Belly Burnt Endsprep:
15 mins
cook:
2 hrs 10 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
TAG : Split Pea Soup With Pork BellySoups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Split Pea Soup Recipes,
