Pork Confit and Split Pea Soup Recipe

Try this comforting and delicious Pork Confit and Split Pea Soup Recipe that is loaded with flavor! Serve it with a side of cheesy garlic bread!
Course Soup
Author Chef Billy Parisi


For the Pork:

  • 1 pound of pork tenderloin cut into 3 chunks
  • 1 large dice yellow onion
  • 8 cloves of garlic
  • 8 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • 1 bay leaf
  • Kosher salt and fresh cracked pepper to taste
  • 2 cups of olive oil

For the Soup:

  • 1 tablespoons of unsalted butter
  • 1 very small diced yellow onion
  • 2 very small diced carrots
  • 3 very small diced stalks of celery
  • 4 very small diced cloves of garlic
  • 1 cup of chardonnay
  • 2 cups of Bob’s Red Mill® Green Split Peas
  • 6 cups of chicken stock
  • 1 medium diced large russet potato
  • tabasco to taste
  • Worcestershire sauce to taste
  • Kosher salt and fresh cracked pepper to taste

Optional Garnishes:

  • crispy fried leeks
  • montamore cheesy garlic bread
  • crème fraiche store bought
  • fresh rosemary leaves


  • Pork Confit: Preheat the oven to 300°.
  • Season the pork heavily on all sides with salt and pepper and add it to a medium size pot along with onions, garlic, fresh herbs and submerge in olive oil, and cook in the oven for 4 hours.
  • Remove the pork from the pot and sear in a very hot saute pan on all sides until golden brown, about 3 mintues on each side.
  • Shred the pork with two forks once it’s done and set aside.
  • Soup: In a large pot on high heat, melt the butter and add in the onions, carrots, celery and garlic and saute for 8 to 10 minutes or until lightly browned.
  • Deglaze with the chardonnay and cook until it is almost gone.
  • Next, add in the peas and cook for 3 to 4 minutes followed up by add in the split peas.  Pour in the chicken stock.
  • Simmer over medium-low heat for 1 hour. Stir occasionally.
  • With about 20 minutes left in the cooking process, add in the potatoes.
  • When the soup is done cooking some of the peas should be broken up while others are still whole.
  • Adjust the seasonings with tabasco, Worcestershire, salt and pepper before serving.
  • Top off with garnishes.