Sort and rinse the Dried Split Yellow Peas under cold running water until the rinse water runs clear; drain.
Place the rinsed peas in a large heavy-bottomed pot and cover with cold Water, using about 8 cups (adjust for pot size and desired thickness).
Add the Salted Pork Hock to the pot so it sits among the peas.
Peel the Yellow Onion and stud it with the Whole Cloves, then add the studded onion to the pot.
Toss in the Bay Leaves, Dried Thyme, Dried Marjoram and the White Peppercorns. Add a light pinch of Salt — remember the hock is already salty, so go easy.
Bring everything to a gentle boil over medium heat, then lower the heat to maintain a steady simmer. Skim any foam that rises to the surface during the first 10–15 minutes.
Simmer gently, uncovered or partly covered, for 1½–2 hours, stirring occasionally, until the peas have broken down and the pork hock is tender and falling from the bone.
Carefully remove the Salted Pork Hock and the studded Yellow Onion from the pot. Discard the bay leaves and cloves. Shred the pork meat, discard any excess fat or skin, and return the meat to the pot.
For a creamier texture, mash the soup lightly with a potato masher or pulse briefly with an immersion blender — leave some whole peas for body. If the soup is too thick, thin with a little hot Water until you reach the desired consistency.
Taste and adjust seasoning with more Salt and freshly ground White Peppercorns if needed.
Ladle the soup into bowls and serve hot with spoonfuls of Strong Swedish Mustard on the side or swirled into each bowl for a bright, traditional finish.
