Ingredients:
1 kg pork from leg
150 gr. bacon
2 onions
700 ml meat stock
1/2 kg. pea
2 potatoes
1/2 tsp. salt
1/2 tsp. pepper
100 ml cream

Preparation and serving:
Put the meat in a pot and cover with water. Bring to boil and then decrease and leave to simmer for about 1.5 hours or until the meat softens.
Dice the bacon and fry in a pan until it becomes goldbrown. Remove from the pan leaving the fat. Cut fine the onion and fry it in the remaining fat until it becomes goldbrown. Add the stock, pea, potatoes, bacon, salt and the pepper. Bring to boil and then decrease and leave to simmer for about 1.5 hours. Puree the ingredients, then put it in a pan together with the cream and stir about 6 - 7 min on low heat. Consistence should be something between puree and sauce.
Serve the meat cut in slices about 6 - 10 mm. thick. Offer the puree in sauce utensil.

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