Sort of Snert
Snert - or Erwtensoep: Dutch pea soup you can stand a spoon in.
Every country has a version of pea soup: something thick and warming based on dried legumes or pulses. I became addicted to Snert in the Netherlands. When the winter is deep and the ice is thick, what better way to warm up after a walk along the canals? Or, as is the way, after a bit of skating on a frozen canal?
It's "Sort of Snert" because, where I'm using pork belly, [one of the many] traditional recipes use pork chops with the bones; these are removed later in the process, boned and shredded then popped back in. Rookworst is the sausage, but it just means smoked sausage, so I stand by that!
dried split peas (about 300g)
Watch the video
Scrub/wash/peel/trim your veg and cut into 1cm pieces - roughly, we won't be measuring them... You'll only need about a quarter of a celeriac bulb
Slice up the pork belly (if you're using a chop, leave it whole - bone in)
Rinse the peas - there is no need to soak them overnight, but if you do it reduces the cooking time a fair bit. However, for me, the longer it's cooking, the deeper the flavour
Pork, peas and bacon in a pot with about 2.5L of water
Bring to the boil then simmer. You will need to be on scum-skimming duties, which is the thing the kids will fight over...
After about 10 minutes, add all the veg, some salt and pepper, and simmer for 3 to 4 hours (2 hours if you soaked the peas overnight, but you know my thoughts on that)
Check every so often to make sure it's not sticking (which it will)
It's ready when you can stand a spoon in it!
Add the sliced smoked sausage and stir it through. This is the time you'd bone your pork chop and shred/slice the meat back into the snert