Ingredients
1 bone in pork roast or pork shoulder(about 1 lb/500 g)
1 tbsp (15 mL) vegetable oil
1 large onion, finely chopped
2 carrots finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 bay leaves
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) dry green or yellow split peas
Preparation
Using paring knife, peel off and discard skin from ham hock or pork roast. Trim off and discard fat. Wrap meat and bone in cheesecloth. Set aside.
In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and pork bone, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock, peas and 2 cups water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.
Remove pork bone, take off cheesecloth and pull off and shred meat. Set meat aside. Discard ham bone and bay leaves.
In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls.
Serve with a garnish of green onions or a touch of cheese, or present as is, as you prefer.
