Pea stew with pork knuckle and smoked pork

Ingredients for 6 servings:

• 500 g peas, green, unpeeled or peeled
• 1 pork knuckle(s), fresh or cured
• salt water
• n. B. water
• 500 g lean boneless smoked pork
• 500 g potatoes, waxy
• 1 large onion(s)
• ¼ celeriac
• 3 m.-large carrot(s)
• 1 leek(s)
• 2 m.-large parsley root(s)
• 1 bunch curly parsley
• 1 bunch lovage
• 100 g bacon, streaky, smoked
• 2 tbsp clarified butter
• 1 ½ liters of meat broth or vegetable broth
• 2 tsp, heaped marjoram, shredded
• 1 tsp, heaped savory, shredded
• Salt and pepper, from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Cooking/baking time approx. 4 hours; Total time approx. 21 hours

à la garten-gerd

Rinse the pork knuckle thoroughly with cold water and cook in a large pot of salted water over medium heat for about 2 hours until tender. Skim off any foam halfway through. Soak shelled peas in cold water for 1.5 hours, lightly covering them. Soak unpeeled peas the day before. Meanwhile, peel and dice the potatoes, carrots, celery, parsley roots, and onion. Trim and ring the leek. Wash and finely chop the parsley and lovage. Cut the smoked pork into bite-sized pieces. Prepare 1.5 liters of stock. Remove the pork knuckle from the water and let it cool. Take about 0.5 liters of the cooking water and set aside. Discard the rest. Remove the rind, fat, and bones. Cut the meat into bite-sized pieces and set aside. If necessary, remove any fat from the rind, also chop it up and set aside. Heat the clarified butter in a large pot and fry the bacon cubes in it. Add the smoked pork, carrots, celery, leek, onion, parsley root, parsley, and lovage and simmer over medium heat for 15 minutes, stirring frequently. Then deglaze with the stock. Add the peas with their soaking water, marjoram, and savory, and simmer for 30 minutes. Add the potatoes and, if desired, the cooking water from the pork knuckle. Season with pepper and salt and simmer for another 15 minutes. Then add the meat and pork rind pieces. Simmer over low heat for another 15 minutes, stirring frequently. Stir in a little more water depending on the consistency and season again.