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✨ Newdinner
Stamppot Boerenkool
Holland's ultimate winter comfort food — creamy mashed potatoes beaten together with curly kale and served with smoked sausage and a pool of gravy.
⏱ 50 min🔥 520 kcalEasy
★4.6(876)
6 recipes using pork — Stamppot, erwtensoep, stroopwafels — robust and comforting Dutch cooking.
These 6 dutch pork recipes are ready in about 143 minutes on average, with 380–520 kcal per serving, and 100% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Dutch cuisine — Stamppot, erwtensoep, stroopwafels — robust and comforting Dutch cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Dutch cooks work with pork, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, steaming and frying.
A mild, sweet meat that spans quick chops and bacon to long-cooked shoulder and ribs. In this collection it's most often cooked with celeriac, carrots, leeks, celery, rookworst and to serve. The dishes here span dutch classics ready in as little as 50 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Snert — Dutch Split Pea Soup is the highest-rated dish in this collection at 4.8★ from 2,143 ratings.
Holland's ultimate winter comfort food — creamy mashed potatoes beaten together with curly kale and served with smoked sausage and a pool of gravy.
The Netherlands' legendary thick split pea soup with smoked pork hock, celeriac and leek — so thick a spoon can stand upright in it.
Extraordinarily thick split pea soup with smoked pork knuckle, celeriac, leek and rookworst sausage — the Netherlands' most beloved winter dish.
The Netherlands' thick, army-green winter soup — so hearty a spoon stands in it, loaded with pork and smoked sausage.
Netherlands' national winter soup — thick, almost spoonable split pea soup with smoked pork, celery and celeriac. So thick a spoon should stand upright in it. The Dutch call it 'snert'.
Thick, hearty Dutch split pea soup with smoked sausage and pork — so thick a spoon stands up in it.
Look for pink-red, firm flesh with a little marbling. Loin and tenderloin are lean and fast; shoulder (Boston butt) and belly are fatty and made for slow cooking.
A brine keeps lean cuts juicy. Render fatty cuts low and slow to turn the collagen silky; sear first for a flavourful crust.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
A good source of protein, thiamine and B vitamins; choose loin cuts to keep saturated fat lower.
Most of these 6 Dutch pork recipes are ready in around 143 minutes from start to finish. The quickest, Stamppot Boerenkool, takes about 50 minutes, while the slower-cooked dishes run up to 200 minutes.
Across this collection they range from about 380 to 520 kcal per serving, averaging 470 kcal — Dutch Erwtensoep (Split Pea Soup) is the lightest option at 380 kcal.
Stamppot Boerenkool is a great place to start — it's rated easy and comes together in about 50 minutes. 100% of the recipes here are beginner-friendly.
In these recipes, pork is most often paired with celeriac, carrots, leeks, celery, rookworst and to serve. Dutch kitchens also lean on its own regional aromatics, fats and signature spice blends.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.