In a large pan, over medium heat, render the bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock from the peas. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	503.58 Kcal (2108 kJ)
Calories from fat	262.49 Kcal
		% Daily Value*
Total Fat	29.17g	45%
Cholesterol	68.69mg	23%
Sodium	1085.05mg	45%
Potassium	624.83mg	13%
Total Carbs	22.52g	8%
Sugars	10.16g	41%
Dietary Fiber	1.14g	5%
Protein	25.18g	50%
Vitamin C	4.8mg	8%
Iron	0.5mg	3%
Calcium	36.2mg	4%

Amount Per 100 g
Calories	82.91 Kcal (347 kJ)
Calories from fat	43.22 Kcal
		% Daily Value*
Total Fat	4.8g	45%
Cholesterol	11.31mg	23%
Sodium	178.65mg	45%
Potassium	102.88mg	13%
Total Carbs	3.71g	8%
Sugars	1.67g	41%
Dietary Fiber	0.19g	5%
Protein	4.15g	50%
Vitamin C	0.8mg	8%
Iron	0.1mg	3%
Calcium	6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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