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PdfPlace bacon hock, onion, bay leaf, carrots, peppercorns, and water in a large stock pot
Cover and simmer for 2 - 3 hours or until meat falls off the bone
Gently remove the pork hock & meat, set aside
Strain liquid, reserving it and discard the vegetables
When the hock is cool, remove the meat (discard fat & skin). Chop it into smaller pieces, set aside
Put the broth back in the rinsed stock pot, along with peas and lentils. Simmer for 3 minutes
Add meat, leek, celery, grated carrot and stock powders. Cook for about 30 minutes or until veggies are tender
Taste and season with salt & pepper
Serve with bread