PREPARATION IN ADVANCE

Leave the split peas to soak in cold water overnight.

PREPARATION

Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C.

Place the pork heel or ham steak on the grid and grill the meat for about 15 minutes until brown all over; close the lid of the EGG after each action.

Remove the meat from the EGG. Remove the grid, place the Stainless Steel Grid in the EGG and place the Cast Iron Dutch Oven on the grid. Crush the peppercorns, add them and the pork heel or ham steak to the pan and fill the pan with water to just under the rim to ensure the meat is fully immersed. Close the lid of the EGG and bring the liquid to the boil.

Remove the Dutch Oven and the grid from the EGG once the liquid is boiling. Set up the convEGGtor, replace the grid and put the pan on the grid. Close the lid of the EGG and heat to 140°C. Leave the pork heel or ham steak to simmer gently for 3-4 hours until the meat is soft throughout. Skim the liquid on a regular basis and add water to the pan if necessary, so that the meat remains immersed. Meanwhile, peel and finely chop the onions.

Remove the Dutch Oven from the EGG. Lift the grid, remove the convEGGtor and replace the grid. Raise the temperature of the EGG to 200°C. Meanwhile, remove the pork heel or ham steak from the self-made stock. Leave the meat to slightly cool. Carefully sieve the stock. Wipe clean the Dutch Oven and place it back on the grid. Add the olive oil, onions and bacon cubes and fry for about 5 minutes until the onions are translucent. Stir every now and then and close the lid of the EGG after each action. Meanwhile, drain the split peas and pull the meat from the bones.

Add the split peas, the pulled meat and stock to the pan. Close the lid of the EGG and bring to the boil.

Remove the pan from the EGG once the soup is boiling. Lift the grid, place the convEGGtor in the EGG and then replace the grid. Place the pan on the grid, close the lid of the EGG and heat to 130°C. Leave the peas to simmer for 1.5 to 2 hours until they start getting soft; stir the soup every now and then and skim the liquid when necessary.

Peel the celeriac and the carrot and cut both into small cubes. Add them to the pea soup and leave to boil for 15-20 minutes until the vegetables have become soft.

Cut the leek into thin half rings. Add them to the soup and let the soup reduce to the desired thickness; when the soup becomes too thick you can add a dash of water. Pick the leaves from the sprigs of parsley and leaf celery and chop finely.

Remove the Dutch Oven from the EGG and season the soup to taste with salt and pepper. Ladle the soup into bowls and sprinkle with the finely chopped parsley and leaf celery. Serve with the rye bread, slices of pork belly and the mustard.