Pea Stew with Pork Cheek
- 350 grams fresh Peas (or frozen)
- 400 grams Pork cheek
- 1 bunch Soup vegetables (about 500 grams, such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 400 grams potatoes
- 1 sprig marjoram
- 1 sprig thyme
- freshly ground peppers
- 4 Hot dogs
- 2 onions
- 50 grams streaky Bacon
- 2 tablespoons chopped parsley
Soak peas overnight in 2 liters (approximately 8 cups) of water. The next day, pour peas and soaking water into a large pot, add pork cheek and cook about 1 1/2 hours.
Rinse soup vegetables, peel if necessary and cut into small pieces. Peel potatoes, rinse and dice. Add soup vegetables, potatoes, marjoram and thyme to the peas and simmer together for 20 minutes. Season with salt and pepper.
Remove pork cheek and cut into slices; add to the soup again. Add frankfurters to the soup and heat through briefly.
Peel onions and finely dice. Cut bacon into strips. Fry bacon in a skillet. Add onions and sauté briefly.
Garnish soup with parsley and onion-bacon mixture and serve.