What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Black-Eyed Peas and Hog Jowl
- add review
- #34016
A long-standing southern traditional recipe. Black-eyed peas slowly simmered with ham creates a rich dish that isn't just for New Year's Day. Serve with some collard greens for the full experience. This recipe is also known as Hoppin' John.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds dried black-eyed peas
1/2 pound hog jowl or ham hock
3 pints water
1 large onion, peeled and diced
1 small whole dried red chile pepper
1/4 teaspoon sugar
salt, to taste
directions
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.
recipe tips
If you prefer a thicker consistency, mash some of the peas slightly towards the end of cooking.
Add a bay leaf or a sprig of thyme to the pot while cooking. Remember to remove it before serving.
Be careful with the amount of salt added if the pork is already salty.
For a richer broth, try using chicken or vegetable stock instead of water.
Regularly check the water level during cooking and add more if the peas are not fully submerged.
Allow the dish to rest for a few minutes after cooking for the flavors to meld together.
Serve with a side of cornbread or over rice.
If you have leftovers, they can be refrigerated and often taste better the next day as the flavors develop.
For a healthier version, trim excess fat from the pork before cooking.
This dish pairs well with greens like collard, mustard, or turnip greens for a traditional Southern meal.
common recipe questions
Can I use canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas. Drain and rinse them, and reduce the cooking time since they are already cooked.
Is there a substitute for hog jowl or ham hock?
Pork belly, sausage, smoked turkey legs, bacon, or cooked ham can be used as substitutes. If it's smokey or porky, it will probably work.
How long should I soak the black-eyed peas?
Soak the peas for at least 6 hours or overnight. If you're short on time, use the quick soak method by boiling them for 2 minutes and then letting them soak for an hour.
Can I make this dish vegetarian?
Yes, omit the pork and use vegetable broth for added flavor in place of the water. You might also add smoked paprika for a smoky taste.
What if I don't have a dried red chile pepper?
You can substitute with a pinch of crushed red pepper flakes or omit it for a less spicy dish.
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more ham recipes
reviews & comments