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Instructions |
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Slice the pork into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick strips. In a Dutch ovenm cook the salt pork strips slowly in 1/4 cup of water, until the water evaporates and the salt pork is crisp and slightly browned.
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Remove the pork strips from the pan. There will be a salty residue and a small amount of pork drippings left in the pan. Add the chopped onion and saute until soft. Add the black-eyed peas and enough water to barely cover the peas. Cut the okra into 1/2-inch rounds, discarding stems, and add to the peas.
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Bring to a boil, then reduce heat to a simmer. Cook until very tender and season with salt and pepper, to taste.
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Suggestions |
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Black-eyed peas are great with fish.
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Originally Submitted
11/13/2008
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