To begin, rinse the yellow split peas under cold water until the water runs clear. This removes excess starch and helps create a smooth broth. Move to preparing the meat.

Place the smoked ham hock or salted pork shoulder into a large soup pot. If using salted pork, blanch briefly in boiling water for 2–3 minutes to reduce saltiness. Transition to adding vegetables.

Add chopped onion, carrot, and celery to the pot with the meat. These vegetables form the flavour base and add gentle sweetness. Proceed to seasoning.

Stir in bay leaves, dried thyme, black pepper, and a pinch of salt. Be cautious with salt at this stage if using salted pork. Transition to adding peas.

Pour in the rinsed split peas followed by the cold water. Stir well to ensure the peas distribute evenly. Move to simmering.

Place the pot over medium to high heat and bring to a boil. Skim off any foam that rises to the surface. Once boiling, reduce to a steady simmer. Transition to slow cooking.

Cover the pot partially and simmer for 1.5–2 hours, stirring occasionally. The peas will soften and thicken the broth while the meat becomes tender. Proceed to removing the meat.

Lift out the ham hock or salted pork. Shred the meat into bite sized pieces, discarding skin and bones. Return the meat to the pot. Stir well and adjust seasoning. Move to finishing touches.

If the soup is too thick, add a little hot water. If too thin, continue simmering uncovered until desired thickness is reached. Transition to serving.

Ladle the soup into bowls, garnish with chopped parsley, and serve with crusty bread. Presentation tip: serve in rustic bowls to highlight the traditional heritage of this dish.