Black Eyed Peas And Hog Jowl Or Ham Hocks Recipes

BLACK-EYED PEAS AND HOG JOWL

Steps:

• Rinse the dried peas several times in clean water. Place in a large pan or bowl and cover with water. Let the peas soak while you cook the pork. Place the hog jowl or ham hock in a large stock pot and add the water. Bring to a boil then reduce the heat to a strong simmer. Let cook, uncovered, for 90 minutes. Drain the peas and add to the pork along with the onion, chile pepper, sugar, and salt. Add additional water if needed to cover the peas. Cover the pot and let simmer for 2 hours, or until the black eyed peas are tender and the pork is cooked through and falling off the bone. Remove the pork from the pot and let cool enough until it can be handled. Remove the meat from the bone and dice it. Return the meat to the pot. Simmer for a little longer until the mixture is thick and most of the liquid has cooked off. Remove the chile pepper then serve over rice.

HOG JOWL AND BLACK EYED PEAS

Steps:

• 1. Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.
• 2. In a large dutch oven, cook hog jowl in the bacon grease over medium heat until browned and crispy. Add drained black eyed peas and enough water to cover.
• 3. Bring to a boil, lower heat, and simmer covered about 1 1/2 hours. Add water as necessary to keep peas covered, but not to make soup. This should be more of a thick stew consistency. Stir to prevent sticking on bottom. If it starts sticking, lower heat.
• 4. Uncover, stir in chopped onion, and continue to simmer about 30 minutes, stirring frequently, until onion is soft. Add salt and pepper to taste. You may not need much salt because hog jowl tends to be salty. But be sure to make it peppery.

BLACK EYED PEAS WITH HAM HOCK RECIPE

Steps:

• Preheat the oven to 350°. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.
• Add the hock and enough water to cover the hock completely. Add the chile peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.
• After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

HOG JOWL AND BLACK-EYED PEAS

Steps:

• Cover peas with cold water and soak overnight.
• Cook hog jowls in boiling water for an hour; add drained peas and salt.
• Simmer for an additional 2 hours.