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Pea Stew Cooked with Pork Knuckle

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Pea Stew Cooked with Pork Knuckle

The perfect pea stew cooked with pork knuckle recipe with a picture and simple step-by-step instructions.

  • 600 g Pork knuckle of pork fresh
  • 1 bunch Soup greens freshly cleaned and cut as desired
  • 1,5 liter Water
  • Salt to taste
  • Black pepper from the mill to taste
  • 1 tablespoon Dried marjoram
  • 1 tablespoon Dried thyme
  • 500 g Green peas soaked dried overnight
  • 500 g Potatoes peeled freshly sliced
  1. Boil the pork knuckle with the soup greens, spices and the peas for 5 hours in the soup pot with the lid closed on the lowest heat setting. Bring it to the boil beforehand.
  2. Then add the potatoes and simmer for another 20 minutes. Take out the meat, chop it up and add it back in.
  3. Season everything well again and then enjoy your meal.
Dinner
European
pea stew cooked with pork knuckle

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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