This is a very traditional dish, made a little less heavy by adding apples and fresh peas in addition to the salty meat and the dried peas.
- 1 Rinse meat.
- 2 Add peas with water and leave over night. Pour off the water.
- 3 Add peas, apple, onion, bay leaf and apple juice to a pot or an oven-proof dish. Add just enough water to cover the peas. Place the pork knuckle on top. Cover with foil.
- 4 Bake in the oven for 2 1/2 hours at 350 F/ 175 C, the last 45 minutes without the foil.
- 5 Stir the fresh peas into the pea mixture. Mix hard, so the cooked peas start to disintegrate a little. Season with vinegar to taste.