1. Start by preparing the veggies – peel and finely dice/chop the onion and garlic. Peel the carrots and cut them into small cubes. Clean the knob celery and cut it into small pieces as well. Cut the leek into rings, rinse well and drain. Wash and dry the parsley, and then chop it coarsely. Cut the pork belly into thin slices. Keep everything ready for cooking.

2. Heat up a large Dutch oven* with some oil and the butter. Add the pork belly and sear it for a few minutes – the meat should become a little crispy and browned here and there. Next, add the onion and garlic and sauté briefly with the meat. When the onions are soft and glossy, add the diced carrots, knob celery, and leek and stir-fry everything for a few minutes.

3. When the veggies have softened a bit, add the split peas, stir them in and stir-fry them together with the veggies briefly. Next, add the chopped parsley and marjoram. If you like it spicier, you can also add some chili flakes (optional). Season with salt and pepper, then deglaze everything with the hot veggie stock. Reduce the heat a bit, cover the pot and let the stew simmer for about 20 minutes. Check and stir occasionally to prevent anything from burning on the bottom of the pot.

4. While the stew is simmering, peel the potatoes and cut them into bite-sized pieces, then add them to the pot, cover it again, and let the stew simmer for another 35-40 minutes. Again, check and stir occasionally to prevent anything from burning. Before serving, season with more salt, pepper, if needed, as well as some vinegar. Arrange in bowls with some additional chopped parsley.