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Ingredients
- 100 g pork belly (cured, salted)
- cold water to soak
- 150 g onions halved
- 150 g carrots cut into pieces (5 cm/2 in.)
- 20 g olive oil
- 900 g water
- 1 tsp lemon juice
- 250 g yellow split peas rinsed and drained
- 20 g celery leaves chopped
- 1 dried bay leaf
-
1
tsp dried savory
or 1 tbsp fresh savory chopped - 2 tsp salted herbs to season, to taste (see Tip)
- ground black pepper to season, to taste
- ½ - 1 tsp salt to season, to taste (see Tip)
- Nutrition
- per 1 portion
- Calories
- 285.1 kcal / 1192.7 kJ
- Protein
- 12.2 g
- Fat
- 12.7 g
- Carbohydrates
- 19.7 g
- Fibre
- 12.2 g
- Saturated Fat
- 3.7 g
- Sodium
- 1006.8 mg