Black-Eyed Peas and Ham Hocks
- 1 lb dried black-eyed peas, rinsed and sorted
- 2 lb ham hocks
- 1 lb ground pork
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Chinese parsley (cilantro) for garnish
Black-Eyed Peas and Ham Hocks
Demonstrated by: Espy Garcia.
Hawaii’s Plantation Village - May 23, 2004.
Ingredients:
Directions:
- Soak black-eyed peas in cold water for 6 hours.
- Put black-eyed peas and ham hocks into a large saucepot; add water to cover.
- Cover and bring to a boil; lower heat and cook for 2 hours or until ham hocks are tender.
- Remove meat from ham hocks.
- Return meat to saucepot; add ground pork and garlic.
- Bring to a boil, lower heat and simmer for 1/2 hour.
- Season with salt and pepper.
- Before serving, garnish with Chinese parsley.
Makes 4 to 6 servings.
