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Grey peas with speck
Grey peas cooked soft with onion and rendered smoked pork. Latvian winter and Christmas food.
Ingredients
ServingsOriginal: Serves 4
- Grey peas, soaked overnight500 g
- Smoked pork belly, diced300 g
- Onion3
- Kefir, to serve300 ml
- Black pepper1 tsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Soak the peas twelve hours in cold water, changing it once.
Drain, cover with fresh water two fingers above and boil unsalted for an hour and twenty minutes, until soft.
Dice the pork belly and render it in a dry pan to golden crackling.
Add the chopped onion and fry it in the rendered fat until soft and golden.
Drain the peas, leaving a little liquid in the pot, and season with salt and pepper.
Stir the crackling, onion and fat into the peas and serve hot, with cold kefir in a glass.
