©2023
AuthorDartagnan"903 Brewery's Black Forest Stout is the gem in this jewel"
1 ½ tsp unsalted butter
1 ½ tsp olive oil
½ tsp rendered duck fat
½ cup shallot, thin ribbon sliced
1 small sweet chile peppers, seeded, thin ribbon sliced
6 cups lite chicken stock
⅔ cup 903 Black Forest Stout
1-2 smoked pork necks
16 oz Camellia Black Eyed Peas, cleaned, presoaked
½ tsp kosher salt, to taste
2 tbsp Louisiana Hot Sauce
2 tbsp Steen's Pure Cane Vinegar
⅓ cup fresh scallions, slicedfor garnish is desired
1
In a small sauté pan, heat oil, butter and fat to medium heat. Add shallot and chile. Medium low heat, season to taste with Counter Seasoning. Sauté until just sweated good.
2
In a small pot, add stock, stout and Camellias. When heated, add pork neck and shallot/chile (with fat) and bring to a light boil.
3
Reduce to low simmer, simmer uncovered 1:30, checking at 1 hour for tenderness.
4
Add hot sauce and vinegar, simmer 30 minutes until just tender. Cover and remove from heat. Let stand.
5
Remove pork neck, debone and add meat to peas.
6
To plate, garnish with scallions if desired.
Ingredients
1 ½ tsp unsalted butter
1 ½ tsp olive oil
½ tsp rendered duck fat
½ cup shallot, thin ribbon sliced
1 small sweet chile peppers, seeded, thin ribbon sliced
6 cups lite chicken stock
⅔ cup 903 Black Forest Stout
1-2 smoked pork necks
16 oz Camellia Black Eyed Peas, cleaned, presoaked
½ tsp kosher salt, to taste
2 tbsp Louisiana Hot Sauce
2 tbsp Steen's Pure Cane Vinegar
⅓ cup fresh scallions, slicedfor garnish is desired