Šiupinys

Separately soak the dried peas, dried beans and pearl barley in cold water and leave for 8–12 hours.

Drain the water and rinse the legumes and barley; cut the pork belly into large chunks and slice the onion into rings.

In a heavy-bottomed pot over low heat, render the fat from the pork belly, add the onion and cook for 8–10 minutes until softened.

Pour in 2500 ml of water, bring to a boil, then add the peas, beans, pearl barley, pork belly and onion. Cover and simmer over low heat for 60 minutes, skimming off the foam occasionally.

Grate the carrot on a coarse grater and cut the potatoes into large cubes; add them to the pot and stir.

Continue simmering for another 60–75 minutes, until the peas, beans, barley, potatoes and meat are fully tender and the dish has thickened.

Season with salt and pepper, simmer for another 5 minutes and check the consistency: the šiupinys should be thick but not dry.

Remove from the heat, cover with a lid and let stand for 15 minutes; serve hot, spooning the meat and the thick barley-and-legume mixture onto plates.