Pea porridge with pulled pork

Last Updated on December 5, 2024

Pea porridge is a traditional Old Bohemian dish made from yellow or green peas, which our ancestors did not allow for many reasons. Even today it appears on the tables of many bistros and modern restaurants, not only in the tried and tested combinations with smoked meat, sausage, egg or pickles. If you try it with precisely prepared pulled pork according to our instructions, perhaps it will win a place on your festive Christmas Eve table.

Ingredients:

Number of servings: 4 Pork Ingredients: 0.5 kg boneless pork neck 280 g of tomato puree 2 tbsp ketchup 2 tbsp honey 2 tbsp full fat mustard 1 tbsp sweet ground paprika 1 tbsp of granulated sugar 5 pcs garlic cloves freshly ground pepper sunflower oil salt Ingredients for porridge: 500 g of green peas 0.5 l of vegetable stock 120 ml of milk 2 pcs large garlic cloves 2 pcs of garlic 2 tbsp lard 1 tbsp smooth flour 1 tbsp butter freshly ground pepper salt

Procedure:

Jerked Pork Process:

Place the pork in a baking dish and rub it with a mixture of sugar, ground paprika, mustard, salt, pepper, sunflower oil and two crushed garlic cloves.

Leave the prepared meat in the marinade for at least 6 hours.

Then pour 150 ml of water over the meat and bake for about 2-3 hours at 150 degrees until it literally falls apart. Then shred the meat with a fork.

Prepare the sauce by mixing the puree with the ketchup, honey and the remaining crushed garlic and then season with salt and pepper.

Then mix the meat with the sauce and let it warm over low heat.

Serve with mushy peas.

See also  Recipe for roast chicken with courgettes and tomatoes

Mash peas:

Rinse the peas thoroughly several times and leave them to soak in the stock for at least 5 hours.

Add the bay leaf and leave enough liquid in the pot so that the peas are completely submerged. Then bring the peas to the boil.

When the peas are cooked, remove the bay leaves and mash the peas to a puree.

In a second pot, heat the lard and add the flour to it and let it foam.

Add the peas, crushed garlic and salt and pepper everything.

Soften the porridge with a spoonful of butter.

Recommendation:

What peas to choose? We were deciding between Nadezhda Feith’s yellow-shelled half peas and ESSA’s green or yellow-shelled half peas. All three have the Klasa brand.

(Visited 1 times, 1 visits today)