Ingredients
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Procedure
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- Soak the split peas in water overnight.
- Fry the pork belly slices in a frying pan until golden brown (but not too crispy).
- Cook the peas in enough water for about 30 minutes. Make sure to remove foam from the pan with a spoon.
- In another pan, cook the bacon and the fried pork belly slices together with the vegetables, some salt and pepper, and the bay leaves for about 45 minutes.
- When the erwtensoep is ready, add the Dutch smoked sausage, and boil it for another 15 minutes.
- As a finishing touch, add some fried dried onions.