Preparation:

In a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and sauté for 2 to 3 minutes.

Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Sauté for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper.

Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender.

Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread.

Servings:
Source: Joe Comiskey; fond on EMERIL LIVE with Emeril Lagass
Submitted by: Recipe Group Member
Date: Nov 11,1997

•