BLACK-EYED PEAS WITH BACON AND PORK RECIPE | THE NEELYS | FOOD …
Provided by: Patrick and Gina Neely : Food Network
Total time: 14 hours 20 minutes
Prep time: 20 minutes
Cook time: 2 hours 0 minutes
Yield: 6 to 8 servings
|1 pound dried black-eyed peas (fresh or canned black-eyed peas can be substituted)|
|2 tablespoons vegetable oil|
|6 ounces pork shoulder, diced into 1/2-inch cubes|
|4 strips thick sliced bacon, cut into 1/2-inch pieces|
|1 medium onion, small diced|
|4 garlic cloves, sliced|
|1 1/2 teaspoons salt|
|1 teaspoon freshly cracked black pepper|
|1/2 teaspoon cayenne pepper|
|1 teaspoon garlic powder|
|4 cups chicken stock|
|2 cups water|
|3 bay leaves|
|Hot-pepper vinegar, as desired|
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can “quick-soak” the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
- Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook’s Note).
- Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.