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Yellow split peas with pork belly

Yellow split peas that boil for an hour unattended, and pork belly fried crisp at the end.

70 minutes in total — 10 minutes of preparation and 60 minutes on the hob or in the oven. Written for 4 servings.

gluten-free

Ingredients

For 4 servings.

  • 500 g yellow split peas
  • 300 g pork belly
  • 800 g potatoes
  • 50 g butter
  • 1 tsp salt
  • 1 tsp pepper

How to make it

  1. Peel the potatoes and cut them into smaller pieces.
  2. Boil the yellow split peas in plenty of water as the packet says, typically 45-60 minutes.
  3. Boil the potatoes tender in water for 15-20 minutes.
  4. Fry the pork belly in a pan for 8-10 minutes, until crisp.
  5. Season the peas with salt and pepper, turn the potatoes in the butter and put the pork alongside.

Why it is easy

  • Can be made in a double batch and frozen or kept
  • Everyday food most people say yes to
  • Freezes well

Nutrition per serving

approx. 920 kcal · 45 g protein · 35 g fat · 95 g carbohydrate

Calculated from the ingredients using figures from Frida (the National Food Institute at the Technical University of Denmark), by the same code the app uses. The calories are rounded to the nearest ten, because home cooking lands within about ±30 % — a number with more digits would promise a precision it does not have. No judgement is attached to these figures, and none is coming.

Let the app plan the week for you

Yellow split peas with pork belly is one of 212 meals in Madmakker. The app lays out a whole week of lunches and dinners from your household and your budget, works leftovers in, and gathers the shopping list — sorted by your shop's order. In the app you can also follow the recipe one step at a time, with a timer already set to the right number of minutes. The app itself is in Danish.

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