Hopping John With Salt Pork
|Black eyed peas/Fresh cowpeas||1 Pint (1 Pound, Fresh)|
|Salt pork||1⁄4 Pound (Good Meat, Streak Of Lean, Streak Of Fat)|
|Cold water||400 Milliliter (Equal To Bulk Of Peas)|
|Raw rice||1 Cup (16 tbs), boiled separately|
|Red pepper||1⁄16 Teaspoon|
Boil together the meat (sliced or diced) and the peas in enough water to double the bulk in deep vessel, until peas are tender.
Leave some of the liquid from the peas in the pan.
In a separate vessel, boil the rice until dry and flaky and each grain stands apart
When both are done, add rice to the peas
Let simmer on stove, until flavors blend, about 10 minutes.
The liquid should all be absorbed but not dry