(Serves 5-8)


500 g

smoked pork shank or ham hock or smoked pork neck steak

40 ml

olive oil


leaks, sliced

2 cloves

garlic, crushed


carrots, chopped


large potatoes, peeled and quartered

1 pkt

dried split peas, soaked in water for 2-3 hours

5 ml

paprika (or garlic and herb spice)

1.5 litres-2 litres

vegetable or chicken stock


salt & freshly ground pepper

125 ml

fresh cream or crême fraiche


freshly chopped herbs to taste


  • Trim any excess fat off the pork.

  • Heat the olive oil in a heavy based pot and gently fry the leeksand garlic for 2 minutes.

  • Add the carrots, potatoes and paprika and stir until the vegetables turn slighly brown.

  • Rinse the split peas, drain and add to the vegetables in the pot.

  • Add the warm stock and lower the heat.

  • Simmer at low heat until the pork is 'falling off the bone'. Add extra stock if necessary.

  • Season to taste.

  • Remove bones and cut the pork into small pieces, or liquify/blend if preferred.

  • Add the pork pieces if not liquified and cream.

  • Sprinkle with fresh herbs and serve immediately.

Low carb option: Replace potatoes with cauliflower or broccoli and try replacing the peas with some fresh chopped chives.