1 1/2 cup (375 ml) dried yellow peas

6 cups (1.5 litres) water, for soaking

1/4 lb (100 g) salted pork belly (meaty salt pork), cut in half

2 1/2 cups (625 ml) chopped onion

2 tablespoons (30 ml) butter

1 cup (250 ml) diced carrots

1 cup (250 ml) diced celery

6 cups (1.5 litres) water

3 bay leaves

• 2 teaspoons (10 ml) chopped fresh savory or
• 1/2 teaspoon (2.5 ml) ground savory

Soak the peas in the water for about 4 hours or overnight. Drain and set aside.

In a bowl of cold water, soak the salt pork for 15 minutes. Drain and set aside.

In a large saucepan, brown the onions in the butter. Add the carrots and celery. Continue cooking for 5 minutes, stirring frequently.

Add the water, drained peas, meat and bay leaves. Bring to a boil. Cover and simmer over low heat for 2 hours and 30 minutes to 3 hours or until the peas are tender.

Remove and discard the bay leaves. Remove the meat from the fat of the salt pork, chop into small dice and return to the pot.

Add the savory. Adjust the seasoning and serve.

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