- 500 gram split peas
- 1 piece of pork hock (=hamschijf), about 500 gram, or two pig's trotters
- 100 gram streaky bacon or Dutch "sauerkraut bacon" (zuurkoolspek): streaky pork, salted but not smoked, preferrably with rind.
- 1 smoked sausage (rookworst)
- 2 large onions, chopped not too small
- 1 large carrot
- 2 leeks
- 1 celeriac (knolselderie)
- 2 potatoes
- 1 bunch celery
- pepper and salt to taste
- 2 liter water to start with
- rye bread (pumpernickel), with slices of "katenspek" (lightly streaked pork, first boiled and then smoked black)
Boil the (washed) split peas with the meat (excluding the rookworst).
Remove the thick layer of foam which will form. Discard water. Add clean water and bring to a boil again.
Cut ingredients in small cubes; carrots in 'half moons', cut leeks 'cross wise' (see photo).
Add all vegetables (but not the celery leaf) and simmer for 1,5 tot 3 hours.
Remove meat and cut in small pieces (remove bones). Pork hock contains an amazing amount of fatty skin. Perfect for an hungry 19th century farmer, maybe not so great in the 21st century. Discard some of the fat. Return boiled meat to pot, add rookworst and a handful of chopped celery leaf. Season with salt and pepper and leave standing overnight.
You can leave out the rookworst, or even all the meat. Serve with rye bread and sliced katenspek.