Let’s be honest any bean really goes good with pork. Some peas are an accommodation to pork as well. Today I decided to make split pea soup for the first time at home. I’ve made it for restaurants several times but never at home. I wanted this dish to be so good everyone in my house would eat it. So I figured fresh food would make it best.
I put some fresh cut ham hocks, and pork neck bones from the supermarket in a frying pan. I seared these bones in olive oil until crispy brown.
Then I put them into a saucepan. In the same oil left after searing in the frying pan, I sautéd some mire pox, peppers, and garlic, until carmilized nicely brown. I added bay leaf, spices, salt, and pepper for flavor. Once carmilized I added vegtables to pork bones in saucepan. I discarded all grease.
I then turned saucepan on medium heat. I added 5 quarts water and a bouillon cube. You can use pork, or vegtable bouillon and bring to boil for 30 minutes. Then add beans, or peas, and bring back up to 5 quarts of liquid by adding more water. Bring to boil again 30 minutes. Once done add salt and pepper and serve.
I never knew fresh ham hocks and neck bone could be so delicious in soup. I usually use smoked meat for soup but the supermarket was sold out. THIS IS A FINE EXAMPLE OF USE WHAT YOU GOT, TO GET WHAT YOU WANT. Cooking is using what you have and making it taste good. Fresh food goes a long way.