Leftover Pork Belly Recipes

Pork belly comes from a hog's 'belly' or underside after the loin and spareribs have been removed.

Snert (Dutch Split Pea Soup)

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Recipe Summary Snert (Dutch Split Pea Soup)

This is a thick, hearty pea and ham soup that is traditional in the Netherlands. If you prefer a slightly thinner soup, feel free to add more water.

Ingredients | Leftover Pork Belly Recipes

  • 1 pound bone-in gammon (cured pork leg)
  • 2 (14 ounce) bags dried split peas
  • 8 ounces pork belly
  • 1 small celeriac (celery root), peeled and chopped
  • 2 leeks, sliced into 1/2-inch rings
  • 2 small onions, chopped
  • 1 carrot, chopped
  • 1 smoked sausage
  • 1 bunch fresh celery leaves, chopped
  • salt and ground black pepper to taste

    • Directions

  • Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
  • Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
  • Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
  • Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
  • Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
  • Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.
  • Add a little water in step 5 if soup is too thick.
  • This soup tastes even better the next day. Reheat gently, stirring frequently to prevent burning.

    • Info | Leftover Pork Belly Recipes

    prep: 30 mins cook: 2 hrs 46 mins additional: 10 mins total: 3 hrs 26 mins Servings: 8 Yield: 8 servings

    TAG : Snert (Dutch Split Pea Soup)

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

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