Ingredients: 4 dl dry peas 2 l water 1 onion 600 g salted pork shoulder 1 carrot marjoram or thyme Directions:Soak peas in water overnight. Boil and pick empty peels off. Peel and chop the onion. Add peeled carrot (whole). Add onion, meat and marjoram or thyme. Boil covered for 1 - 1.5 hours, until the meat is done. Discard carrot. Cube meat and put it back. Serve hot with mustard. |