two tablespoons vegetable oil
6 ounces pork shoulder, diced into 1/2-inch cubes
4 strips thick sliced bacon, reduce 1/2-inch pieces
1 medium onion, small diced
4 garlic clove cloves, sliced
1 1/2 teaspoons salt
1 teaspoon freshly cracked pepper
1/2 teaspoon red pepper cayenne
1 teaspoon garlic clove powder
4 cups chicken stock
Hot-pepper vinegar, as preferred
- If using dried black-eyed peas, insert them in a sizable pot and canopy about 4 inches water. Soak the peas overnight, then drain water and rinse. Alternatively, you are able to "quick-soak" the peas by getting them and also the water to some boil for just two minutes. Following this, take them off in the heat, cover the pot and soak the peas for one hour. Then, drain and rinse the peas.
- Heat the oil inside a large pot over medium-high temperature. Once the oil is shimmering, add some pork. Sear before the pork is browned on every side, four to five minutes. Add some bacon, onion and garlic clove towards the pot and prepare, stirring, before the onion and garlic clove are gently browned, about six to eight minutes. Add some salt, pepper, cayenne and garlic clove powder. Prepare before the entire mixture is coated using the spices, a couple of minutes. Pour within the stock and water and stop by the bay leaves. Bring the mix to some boil, then lessen the heat and simmer, covered, for around half an hour.
- Once the pork starts to break apart, add some prepared peas towards the pot and simmer before the peas are extremely soft, about 1-to-1 1/2 hrs (see Cook's Note).
- Taste for seasonings, and then add hot-pepper vinegar, if preferred. Discard the bay leaves and transfer the black-eyed peas to some serving bowl.