1. Soak the peas overnight (min. 12 hours) in plenty of water. The next day, pour them into a sieve, rinse them once, and then drain them.

2. Dice the bacon. Peel and finely dice the onion. Peel and slice the carrots and parsley root. Peel/clean the knob celery and cut it into small cubes. Wash the leek thoroughly and cut it into rings. Set everything aside.

3. Add some oil and the bacon to a large pot and heat up. Fry the bacon until crispy. Add the onion and sauté briefly. Add the carrots, parsley root, knob celery, leek, and drained peas to the pot and sauté everything for a few minutes. Deglaze with the veggie stock, add the marjoram, and season with salt and pepper. Bring everything to a boil, then reduce the heat slightly and let simmer for about 30 minutes.

4. Peel and dice the potatoes. Cut cured pork into bite-sized pieces. Add the potatoes to the pot after 30 minutes of cooking time. Stir every now and then. About 10 minutes later, add the pork loin to the pot as well and let everything simmer for another 15 minutes. The peas should have cooked for about 55-60 minutes in total. Season the stew with more salt, pepper, chili flakes, and vinegar to your liking before serving.