Pages

Friday, December 11, 2020

Black Eyed Peas and Hog Jowl

 


Unless you were raised on this Southern mainstay - you're likely not a fan. But, perhaps you've simply never had it prepared for you in the right way! 

The key to delicious black eyed peas and hog jowl is flavor layering. Before a pea hits the pot - you'll have some work to do! 

Begin with fresh, smoked, hog jowl from a local processor. Contrary to what you may have read online, ham hocks and hog jowl are NOT the same thing, and they have a completely different taste! Ask that the jowl be thick "bacon" sliced, so that you can get it fried crisp. To season your peas, you'll need to fry 3 slices. Let them cool, then chop into bits.

In the skillet with the gresse where you fried the jowl, add 2 cups water, the jowl bits, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, and 1/2 cup finely chopped sweet yellow onions. Boil until rolling, then add 2 cups frozen black eyed peas. Cover, and simmer for at least 45 minutes, several hours is even better!

My family loves the jowl fried crisp like bacon, but there's many ways (and variations) to how you can cook it. For a unique twist, try wrapping a slice of jowl around asparagus spears and baking it! 

My family loves this dish served with turnip greens, corn bread, and fried potatoes - but some people enjoy other sides. Experiment, get creative, and maybe even change your luck in the coming year! 

No comments:

Post a Comment