Boiled smoked knee, pea porridge

Smoked knee cooked in water with spices and onions, served sliced together with harach mash, pickles and fresh bread.

Ingredients:

1 piece of smoked pork knuckle 1 piece onions 1 pc bob leaf several allspice balls several black peppercorns water For the pea porridge: 500 g of green peas (dried) 50 g Sabatec bacon 50 g pepper 6 pcs garlic cloves 6 pcs garlic cloves 3 pcs of allspice 2 pcs bean leaves 2 tsp crushed marjoram 2 tbsp smooth flour pepper water salt Other: fried onion and pickle + bread to serve

Procedure:

1. Soak the peas overnight in a pot of water
2. The next day, cook the knee with spices until tender in unsalted water, preferably in a pressure cooker, and after it has partially cooled, bone it and chop it
3. Add the strained smoked broth to the peas and cook until tender
4. Cut the bacon and bacon into cubes and boil, add flour and mix a light roux, add it to the boiled peas and boil, add salt, pepper, crushed garlic and marjoram
5. Serve with warmed knee, fried onions and pickled cucumber.

Recommendation:

Cook the knee in a pressure cooker, this will reduce the cooking time substantially!

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová

pea porridge