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What You Need:
(To Serve: 4)
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A 2-pound smoked pork butt
1/3 cup diced bacon (3 slices)
½ cup finely chopped onions
3½ cups chicken stock, fresh or canned
1 pound dried green split peas, thoroughly washed and drained
2 medium-sized potatoes, peeled and diced (about 1½ cups)
½ teaspoon salt
Freshly ground black pepper
½ cup heavy cream
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Translate this recipe:
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| How To Cook: |
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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 1½ hours, or until the pork shows no resistance when pierced with the tip of a sharp knife.
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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.
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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.
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4. Bring the stock to a boil before reducing the heat to its lowest point. Cover the pan tightly and simmer for 1½ hours, or until the peas and potatoes are soft enough to be easily mashed.
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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.
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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.
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7. Carve the pork butt into ¼-inch slices and arrange it on a platter. Serve the puree separately in a sauceboat.
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