SALT JOWL RECIPES

HOG JOWL & BLACK-EYED PEAS | JUST A PINCH RECIPES

Hog Jowl & Black-Eyed Peas | Just A Pinch Recipes image

Traditional New Years food in the South - I thought I would post my mother's and grandmother's recipe for this dish. It's simple and plain. My mother liked to cook black eyed peas because they do not have to be soaked first. Bacon or ham can be substituted for the hog jowl if you can't find it. But try the hog jowl if you can - it's very similar to bacon.

Provided by Susan Feliciano @frenchtutor

Categories Bean Soups

Prep Time 10 minutes

Cook Time 2 hours

Yield 8

Number Of Ingredients 6

Ingredients

1/2 pound(s) hog jowl, chopped
- (may substitute bacon or ham if desired)
2 tablespoon(s) bacon grease or oil
1 pound(s) dry black eyed peas
1 - onion, chopped
- salt and pepper to taste

Steps:

Wash and sort black eyed peas, removing any hulls or stones. Drain well, set aside.
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.
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.
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.

HOG JOWL AND BLACK-EYED PEAS RECIPE - FOOD.COM

Hog Jowl and Black-Eyed Peas Recipe - Food.com image

Served New Year's Day in the South for good luck during the coming year. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 lb black-eyed peas
3 lbs pork jowl (sub bacon or salt pork if you cannot find hog jowls)
3 cups water, boiling
1 teaspoon salt

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.

Nutrition Facts : Calories 1543.8, FatContent 158.3, SaturatedFatContent 57.4, CholesterolContent 204.1, SodiumContent 672.9, CarbohydrateContent 10.3, FiberContent 2.5, SugarContent 0, ProteinContent 18.1

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