Soak the split peas in water overnight, with an added pinch of Sodium bicarbonate to preserve the colour.

Slit the skin of the hock to release the flavour.

Cover the soaked peas, finely chopped onion and the hock, with water or light stock, in a pressure cooker.

Bring up to pressure and cook for 25 minutes.

Cool, let the pressure drop, and lift out the pork hock.

Pick any meat off the hock bone and throw it back in the soup, remove and discard any skin, bone or gristle.

Test the seasoning, add salt if necessary.

Freezes and re-heats well. 

Now for the difficult bit!:
Heat an Aussie meat pie and float it in the middle of a bowl of the hot soup. Traditionaly it has a dollop of Tomato Ketchup plopped in the middle.
Serve around midnight after drinking an awfull lot of beer.