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Split Pea Porridge with Smoked Pork Ribs

The classic version — unbelievably good!

floransAuthor avatar
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Pea porridge with pork ribs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 11 g
Fats 26 % 10 g
Carbohydrates 46 % 18 g
202 kcal
GI: 100 / 0 / 0
  • You'll need a cast-iron pot or a Dutch oven (or a deep-sided skillet). Sear the raw pork ribs with no added fat or water. Rinse the peas and cover them with boiling water to soak and swell. Meanwhile, prep the vegetables: cut the onion crosswise, halve each piece again, and slice it into thin strips. Grate the carrot. Once the ribs are browned, add the vegetables. If the meat hasn't rendered enough fat, add a tablespoon of any oil. Add the smoked ribs about 7-8 minutes after the vegetables go in to stew. After another 10-15 minutes, add the peas along with their soaking liquid. Stir gently. Pour in enough boiling water to cover the peas by about 1/2 inch (1 cm). Bring to a boil, and only then taste for salt, adding more if needed. Cover the pot and let the pea porridge simmer over low heat, about 30 minutes. Don't stir.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dried green peas, unboiled whole - 340  kcal/100g
  • Crushed raw peas without seed coating - 348  kcal/100g
  • Crushed boiled peas - 115  kcal/100g
  • Turkish peas, dried, uncooked - 360  kcal/100g
  • Dried, uncooked cow peas - 343  kcal/100g
  • Dried boiled cow peas - 76  kcal/100g
  • Dried peas - 322  kcal/100g
  • Peas - 298  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pork ribs - 321  kcal/100g

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