Simple Way to Cured Salmon Belly

Split Pea Soup With Pork Belly

For the cured salmon belly:

Recipe Summary Split Pea Soup With Pork Belly

An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)

Ingredients | Cured Salmon Belly

1 yellow onion, chopped

¼ pound pork belly, diced

4 cups water, more if needed

1 cup vegetable broth, or more if needed

½ cup white wine

2 cups split peas

1 teaspoon ground thyme

½ teaspoon celery seed

2 bay leaves

salt and ground black pepper to taste

Directions

Cook and stir onion and pork belly in a large pot over medium heat until pork is browned and onion is translucent, 10 to 15 minutes. Add water, vegetable broth, white wine, split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. Bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. Remove bay leaves before serving.

Info | Cured Salmon Belly

prep: 15 mins cook: 2 hrs 10 mins total: 2 hrs 25 mins Servings: 8 Yield: 8 servings

TAG : Split Pea Soup With Pork Belly

Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Split Pea Soup Recipes,