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Hoppin John

Seasoned pork shoulder seared and braised with black-eyed peas, vegetables, and spices then mixed with white rice.
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Hoppin John
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Servings: 6
Total Time: 1 hour 30 minutes
Recipe by: Frankie

Ingredients

1 cup dried black-eyed peas
1 TBSP smoked paprika
salt & pepper
2 pounds boneless pork shoulder
2 TBSP peanut oil, divided
4 garlic cloves, minced
2 ribs of celery, diced
1 green bell pepper, diced
1 yellow onion, diced
1 tsp crushed red pepper flakes
1/2 tsp dried thyme
4 cups chicken broth
2 cups jasmine rice, uncooked

Directions

1. Soak the peas in large bowl with about 4-inches of water. Cover the bowl and refrigerate for at least 8 hours then rinse and drain the peas and set aside.

2. In a large mixing bowl combine the smoked paprika, 1 tsp salt, and 1/2 tsp pepper. Cut the pork shoulder into 1/2-inch cubes then pat dry with paper towels. Place the pork cubes in the bowl with the spices and toss to coat.

3. Heat 1 TBSP of the oil in a dutch oven over medium-high heat. when the oil is hot sear HALF the pork until well browned on all sides, about 6 minutes. Transfer the seared pork to a plate and set aside. Add the remaining 1 TBSP of oil to the dutch oven and sear the remaining pork the same way.

4. Return all the pork to the dutch oven along with the garlic, celery, bell pepper, onion, red pepper flakes, thyme. Stir to combine and cook, stirring often, until vegetables soften a bit, about 5 minutes.

5. Pour in the chicken broth and using a wooden spoon or spatula scrape the bottom of the pan to release any stuck on bits. Stir in the peas and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pork and peas are tender, 45 to 60 minutes.

6. While the pork and peas simmer: Add the uncooked rice and 3 cups of water to a medium size saucepan. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Cook the rice over low heat, Without removing the lid!, for 10 minutes. Turn off the heat and let the rice sit, Keep the lid on it!, for 15 more minutes. Fluff the rice with a fork and set aside.

7. Take the dutch oven off the heat and stir the cooked rice in with the pork and peas. Season with salt & pepper to taste.




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