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Last night’s late dinner was one of these “hate it or love it” dishes.
Obviously, I love my specialty cut’s and offal, realising that not everybody shares this love. On the other hand, For the folks who do love this stuff, there is never enough of it to find, neither in the supermarket, nor in the majority of restaurants. ( Sadly, most cooks these days lack the knowledge, experience and passion to prepare these dishes). So, for the benefit of my fellow offal and specialty cut’s lover’s, here is one of my more simple but, nevertheless, very satisfying concoctions.
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Bon Appetit ! Life is Good !
Stew Of Split Pork Hock, Split Green Peas & Potatoes
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Simmer Split Hock’s In Salted Water
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Add Onion, Garlic & Bay Leaf
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After 90 Minutes, Add Split Peas. Simmer Until Hock’s & Peas Are Tender
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Remove And Discard Bay Leaf’s, Remove & Reserve Hock’s. Add Some Heavy Cream & Grated Asiago Cheese, Blend Soup With A stick Blender Until Smooth
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Add Small Cooked Potatoes & Return Hock’s To Pot. Adjust Seasoning If Necessary
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To Serve, Sprinkle With Finely Diced Chilis And Sliced Scallion
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Stew Of Split Pork Hock’s, Split Green Peas & Potatoes
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Stew Of Split Pork Hock’s, Split Green Peas & Potatoes
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ChefsOpinion 
HI hans ,now you talking about serious food,wow,loved,Pea purree-Potato and Pork Hock,s can get any better sounds good for the weekend.
Greetings Cherrios ROLF!
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Thanks Rolf, yes, pretty good 🙂
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You have created a perfect meal! I might add a piece of homemade bread to get every drop of the delicious split peas out of the bowl. 😉
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Thanks Dee Dee. I felt I had enough starch with the potatoes 🙂 Cheers
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Hans, This took me back to my childhood years. My grandmother made it very similar to your reciepe. The ham hocks are delightful, very full of flavor and very rich! After reviewing your blog, I believe I’ve found a new mentor. I’ve beena Chef for the past 32 years, a CIA graduateand ALWAYS dedicated to bring the “BEST” food to my family and clients.
Thankyou, so much!!!
Chef Larry Teglia
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Thank you Larry. I am always happy to hear that there are still folk’s out there who love “real food” 🙂 Cheers
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