AT A GLANCE
|01||For smoked pork broth, combine ingredients in a large saucepan with 2 litres cold water. Bring to the boil over high heat, reduce heat to low and simmer until well-flavoured (2-2½ hours). Strain (discard solids; see note) and set aside. Makes about 500ml.|
|02||Heat olive oil in a large deep-sided frying pan, add shallot, garlic and thyme and sauté over low-medium heat, stirring frequently until golden (5-7 minutes). Add 300ml smoked pork broth, simmer until shallots are just tender (10-12 minutes), add peas, simmer until peas are bright green (3-4 minutes). Season to taste, drizzle with sherry vinegar to taste, serve hot.|
Note If using ham hock, you can shred meat (discard skin, sinew and bone) and toss through peas at the end, or reserve for another use.