Peas and Pork

Ärter Med Fläsk. Sweden

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz dried yellow peas
  • 5 pints water
  • 1lb salt pork
  • 2 medium-sized onions
  • ½ teaspoon ground ginger
  • 1 teaspoon marjoram
  • Salt and pepper


    Rinse the peas and put them into a saucepan. Cover with the water and leave overnight. Do not change the water, but cover the saucepan and bring the peas quickly to boiling point. Remove the outer casings of the peas floating on top of the water. Simmer for two hours. Add the pork, sliced onions, ginger and marjoram. Cover again and simmer for one hour. Season with salt and pepper to taste. Take out the pork and cut it into slices to serve separately with mustard. This soup and meat dish is traditionally served on Thursdays in Sweden, followed by pancakes with jam or berries.