Pork Recipes


  • 1 tbsp olive oil
  • 1 small brown onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 2 carrots, peeled, cut into 1 cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 450g dried split peas
  • 700ml chicken stock
  • 2 litres water
  • Smoked ham hock from Gippsland Premium Free Range, approx 800g

Preparation method

  1. Heat 1 tablespoon of olive oil in a large heavy bottomed saucepan over medium heat.
  2. Sauté the onion, garlic, carrots and celery for 5 minutes or until the onions soften. Season with salt and pepper.
  3. Pour in split peas, stock, water and stir to combine. Add ham hock, cover pan and bring to a low simmer.
  4. Cook for about 1 hour, stirring occasionally, or until ham hock and vegetables are tender and peas are falling apart.
  5. When the soup is ready, remove the ham hock to a plate and let it sit at room temperature until cool enough to handle.
  6. Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup and stir.
  7. Serve with some crusty bread
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