Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, hoppin' john fusf. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Hoppin' John FUSF is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Hoppin' John FUSF is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook hoppin' john fusf using 10 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Hoppin' John FUSF:
- Get 2 lbs pork neck
- Prepare 1 lb black-eyed peas
- Take 1 large Spanish onion
- Prepare 2 medium tomatoes
- Make ready 2 carrots
- Take 2 stalks celery
- Get 2 red peppers
- Prepare 1 tsp thyme
- Get 1 tsp sage
- Prepare to taste salt and pepper
Instructions to make Hoppin' John FUSF:
- Soak peas overnight in a large stock pot.
- Preheat oven to 400 degrees
- Coat neck bones with olive oil and a sprinkle of sea salt
- Roast neck bones in 375 degree oven for 45 minutes, turning once to brown entirely. Set aside, reserving a tablespoon of the rendered fat.
- Turn oven down to 350 degrees
- Bring peas to a rolling boil, skimming as needed, for an hour or until soft.
- Drain peas, reserving 1 cup of liquid.
- Chop onion, carrot, celery and red peppers. Set aside 1 pepper. Chop tomatoes separately.
- Saute onion, carrot and celery in a large Dutch oven until carrot is tender. Add tomatoes, sage, thyme, salt and pepper. Saute for 5 more minutes.
- Add peas, liquid from beans and rendered fat from neck bones.
- Layer neck bones with vegetable mixture in Dutch oven.
- Put Dutch oven in 350 degree oven for 20 minutes. Reduce heat to 300, cook for 1 hour or until meat is falling off the bone.
- Remove neck bones from pot, let cool for a few minutes. Remove meat, chop, being careful to remove any small pieces of bone, and add back to pot. Stir well, put back in oven for a half hour.
- Serve with pickled jalapeño, remaining red pepper and sour cream.
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