Directions:
- Put hock in large pot, cover with water.
- Bring to the boil to just blanch meat, drain and set aside.
- Put peas in a sieve, wash thoroughly.
- Heat oil in pot, add onion, garlic, carrot and celery.
- Cook vegies for 10 minutes, season with salt and pepper.
- Add pork, split peas, barley, tomato and herbs.
- Add 2 1/2 liters of cold water, bring to the boil.
- Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
- Remove hock from soup, shred meat from bone.
- Add it to the soup, reheat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.56 Kcal (1405 kJ) | ||
| Calories from fat | 132.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 23% | |
|---|---|---|---|
| Cholesterol | 5.06mg | 2% | |
| Sodium | 562.79mg | 23% | |
| Potassium | 638.11mg | 14% | |
| Total Carbs | 41.87g | 14% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 7.49g | 30% | |
| Protein | 10.43g | 21% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.5mg | 14% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 132.96 Kcal (557 kJ) | ||
| Calories from fat | 52.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 23% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 2% | |
| Sodium | 222.99mg | 23% | |
| Potassium | 252.84mg | 14% | |
| Total Carbs | 16.59g | 14% | |
| Sugars | 2.15g | 22% | |
| Dietary Fiber | 2.97g | 30% | |
| Protein | 4.13g | 21% | |
| Vitamin C | 5.3mg | 22% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1mg | 14% | |
| Calcium | 20.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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