Latvia

• 400 g dried split peas (green or yellow)
• 250 g smoked pork belly or ham (cut into small pieces)
• 1 large onion (chopped)
• 2 carrots (peeled and sliced)
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 liters water or vegetable broth
• 2 tbsp vegetable oil

• Cook the peas: Rinse the dried peas thoroughly and place them in a large pot. Cover with water and bring to a boil. Reduce the heat and simmer for about 45 minutes, or until the peas are tender and soft.
• Prepare the pork and vegetables: While the peas cook, heat vegetable oil in a separate pan. Add the smoked pork and cook for 5-7 minutes, allowing the fat to render and the pork to become crispy. Remove the pork and set aside.
• Sauté the onion and carrots: In the same pan, sauté the chopped onion and sliced carrots in the rendered pork fat for 5-6 minutes until softened.
• Combine the ingredients: Once the peas are tender, add the sautéed onion and carrots, smoked pork, bay leaf, salt, and pepper to the pot with peas. Pour in the broth and simmer for another 30 minutes.
• Serve: Remove the bay leaf and serve hot, with a slice of rye bread on the side for dipping.

Pelēkie zirņi ar speķi, or "yellow peas with bacon," is a hearty traditional Latvian dish that has been enjoyed for centuries. The smoked pork belly adds a rich, savory flavor to the dish, while the peas provide a comforting and filling base. This dish is often eaten in winter and is a staple in Latvian households, especially during the holiday season or communal gatherings!