Pea porridge with pork ribs

We will need a cast-iron pan or goose coop (duck coop, frying pan with high sides).

Fry raw pork ribs without adding fat and water.
Wash the peas and pour boiling water to swell.
At this time we are peeling vegetables.
We cut the onion across, then cut each part in half again and chop it with plates. Chop the carrots on a grater.
When the ribs are browned, add vegetables to them. If there is not enough melted fat from the meat, then put a tablespoon of any oil.
Add the smoked ribs 7-8 minutes later, as the vegetables were sent to stew in the pot.
After 10-15 minutes, pour the peas (together with the liquid in which it was soaked).
Mix gently.
Pour boiling water over our future porridge 1 cm above the peas.
Let it boil, and only after that we try for salt. If necessary, add salt.
Cover the pot with a lid and let the pea porridge simmer over low heat (about 30 minutes). Do not interfere.