Ingredients
Method
- Chop pork tails in chunks. Desalt pork tails overnight in refrigerator in a bowl of water. On the day of making soup, pour off water and desalt further by bringing pork tails to a boil in a pot of water then pour off water. Do this 2 times.
- Rinse the split peas and soak in water for at least 4 hours or overnight.
- In a bowl mix flour and water until dough is medium soft. Add small amount of water each time and mix so desired consistency of dough is achieved. Mold dough into dumplings of medium size.
- In a large pot, add the pork tails, onion, and garlic. Cook over medium heat until the pork tails are browned.
- Add the soaked split peas, water, thyme, and allspice to the pot. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
- Add the carrots, dumplings, scotch bonnet pepper, Grace® Cock Soup Mix (TM), and potatoes to the pot and continue simmering for an additional 30 minutes or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and parsley.
- Enjoy!
Nutrition
Notes
Sometimes unsalted pigtails can be obtained so desalting is unnecessary. When desalting cured pigtails before pressuring ensure to depose of desalting water and not to use for further cooking. With experience you can judge when pigtails and split peas are cooked relative to time needed for other contents of soup to cook.
