Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 uncooked ham hock or ham joint (from a butcher shop)
- 250–375 g dried yellow split peas
- 1 knob of butter
Directions
Put the ham hock in a pressure cooker and cover with water.
With the lid on bring to the boil (full pressure).
Lower the heat and simmer for 30–40 minutes.
Remove from the heat and release the pressure. Take out the hock and put to one side.
Add the split peas.
With the lid on, bring back to the boil.
Again lower the heat to a simmer (as low as possible).
Simmer for 25–30 minutes.
Remove from the heat and release the pressure.
Put the contents into a bowl with the butter, and mix with a balloon type whisk .
Leave to cool.
Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool.