Boiled smoked with pea mash, cucumber, bread

Last Updated on December 8, 2024

Cooked smoked neck of pork sliced, served with pea porridge, pickles and fresh bread.

Ingredients:

Range for 4 servings: 800-900 g of smoked neck

.

1 pk onions water salt spices: bobacco leaf, a few black peppercorns, 3 juniper balls For the pea porridge: 1 cup (250 ml) yellow dried peas 50 g of smoked speck .tr> 2 tbsp smooth flour 1 tsp dried crushed marjoram 5 pcs garlic cloves 1 pcs onions ground pepper

/tr>

water salt Other: sour pickles and bread as a side dish

Procedure:

1. Cut the peeled onion into quarters, boil a large amount of salted water in a pot with the onion, bay leaf, pepper and juniper, put the smoked meat in the boiling water and cook for 1 hour
2. Remove the soft smoked meat from the broth, cut into slices and serve. Preparation of pea porridge:
1. Soak peas in cold water, preferably overnight
2. Drain the water, rinse the peas, add new water, do not salt (yet) and boil, collect foam during boiling (from the beginning), cook until tender for about 40 minutes
3. In the meantime, make a roux; cut the bacon into cubes and let it cook, add flour and mix a light roux
4. Add the roux to the cooked peas, season with salt, pepper, grated garlic and marjoram
5. Let boil and mix lightly with a stick blender
6. Put the fried onions on top when serving. Serve with smoked meat and pickles. If you want, you can have some bread

Recommendation:

The neck pancakes can be fried in lard or oil after cooking.

Note:

The recipe for pea porridge is from Cooking with Tom, photos and text by Naďa Indruchová

cucumber