Serving size: 6-8 people
Practice time: 5 minutes
Total time: 30 minutes
About the recipe
Smoked pork stock is the traditional and best cooking medium for peas, greens, and other vegetables, but if you don’t have time to make a finished stock (or have the right pork), use vegetable or chicken stock.
You can also make a quick stock by boiling small slices (about 2 ounces) of smoked cured pork in 6 cups of water for 30 hours, covered tightly. Remove the meat and season with salt and pepper. — Chef Scott Peacock
Pork stock can be refrigerated for up to 1 week or frozen for up to 6 months. (Once the stock has cooled, you can remove the fat that has solidified on the surface and use it for other purposes.)Based on “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock.
material
smoked pork stock
- 2 pounds cured pork shoulder, sliced or whole
- 1 gallon of water
lady peas
- 4 cups shelled lady peas
- 2 1/2 cups smoked pork stock (above) or vegetable or chicken stock substitute
- salt and freshly ground black pepper
Instructions
To make pork stock: Wash the pork shoulder and combine with water in a large pot or Dutch oven. Cover and simmer until the broth has a strong smoked pork flavor, about 2 hours. Puree the pork shoulder and discard (all the flavor will come out). Let the stock cool completely, then store in the refrigerator until needed.To make ready peas: Carefully wash and pick the shelled peas. Discard anything that is damaged or has bugs. Place the peas in the pot and cover with the smoked pork stock. Bring to a boil over medium heat. At this point, the peas, like all peas, will begin to emit a significant amount of foam. Remove the foam using a slotted spoon and discard. When the liquid stops bubbling, reduce the heat, cover, and cook until the peas are quite soft but not mushy, about 30 minutes. Check the seasoning carefully and adjust with salt and pepper if necessary. Serve hot with a little cooking liquid to moisten.
nutrition
Per serving (based on 6): 146 calories (percentage of calories from fat, 12), 8 grams protein, 25 grams carbohydrates, 6 grams fiber, 2 grams fat (trace saturated), 1 milligram cholesterol, 107 milligrams sodium. Smoked Pork Stock, per 1/2 cup: 69 calories (percentage of calories from fat, 66), 6 grams protein, no carbohydrates, no fiber, 5 grams fat (2 grams saturated fat), 30 milligrams cholesterol, 18 milligrams sodium.
