I cooked this soup for an hour and a half last Thursday. I really couldn’t think of what to make for dinner. It was 5pm, and my husband was due home in an hour and half, at least. I grabbed the pack of pork belly from the fridge and thawed it in the microwave….
Poured cups of water (maybe 5?) in a pot, half a bag of the split peas, dumped the thawed pork belly into the pot, then seasoned with salt, black pepper, a little bit of dried basil, and a couple drops of hot sauce.
Cranked up the stove on high. I didn’t fully cover the pot. There’s a little bit of opened space. I stirred it around occasionally, and made sure it wouldn’t boil over coz that would’ve been messy. Add more water if necessary and adjust the seasoning.
I so do not recommend this way of cooking.. Haha! If you’re making soup, do it early in the afternoon and simmer. Don’t crank up the heat at 5pm to cook in time for dinner at about 6:30pm. NO WAY! It worked for me but I don’t know how it will work for you. I don’t want to be responsible for your messy kitchen.
Garnish the soup with chopped scallions.
Recipe: Split Pea & Pork Belly Soup
Pour 5cups of water in a pot, half a bag of the split peas, pork belly. Season with salt, black pepper, a little bit of dried basil, and a couple drops of hot sauce.
Simmer for 2-3 hours, or until peas are soft and pork belly is tender.
Add more water if necessary and adjust the seasoning too. Serve in a bowl, and garnish with chopped scallions.
Number of servings (yield): 4
Meal type: dinner
Copyright © Dexie Jane Wharton/www.feistycook.com.