Split Pea Porridge with Smoked Pork Ribs
Tender, well-cooked split pea porridge with sautéed smoked pork ribs, onion and carrot — a hearty homestyle dish with a rich smoky flavor.
Ingredients
- split dried peas300 g
- smoked pork ribs500 g
- onion2 pcs
- carrot1 pcs
- water1000 ml
- sunflower oil1 tbsp
- ground black pepper0.5 tsp
- salt1 to taste
Instructions
Rinse the split peas in cold water, cover with some water and let soak for 30 minutes so they swell slightly.
Slice the onion into thin half-rings, grate the carrot on a coarse grater, and cut the smoked pork ribs into small pieces.
Heat oil in a deep skillet or cast-iron pot. Fry the ribs until lightly golden, then add the onion and carrot and cook for about 8 minutes, until the vegetables soften.
Add the soaked peas along with the water they were soaking in. Pour in the remaining water — it should cover the peas by about 1 cm.
Bring to a boil, season with pepper, cover with a lid and simmer over low heat for about 30 minutes, until the peas are soft and starting to fall apart.
Season with salt at the end, stir gently and simmer for another 5 minutes. If the porridge is too thick, add a little hot water.
Remove from heat, let the porridge rest covered for 5 minutes, and serve hot.
More recipes
Borsch
Rich ruby-red borsch made with pork broth, stewed beets and fresh cabbage, served hot with sour cream, garlic and fragrant garlic bread rolls.
Kyiv Borsch
The richest of all borschi: a hearty broth made from beef and lamb, beetroot braised with meat, beans, tart apples, and a fragrant garlic-and-lard dressing made according to an old Kyiv recipe.
Lviv Borsch
A hearty beef-broth borsch with smoked sausages — a signature Galician dish served hot with sour cream and fresh herbs.
Poltava-style borsch with galushky
A rich beet borsch made with chicken or duck broth and delicate buckwheat flour galushky — a signature dish of Poltava cuisine.