ORIGINAL
©2023
AuthorDartagnan"original recipe from Bar Nothing Ranch, steep in history, huge in flavor"
Heat a decent size sauce pan, adding duck fat, bacon and green onion. Add pork neck. Cook until bacon is about crisp and onion soft. Remove bacon, KEEP for rice.
Add field peas and cover by a finger with water and chicken stock. Add counter seasoning.
Bring to hard boil for 3 minutes. Reduce to a simmer for 30 minutes, adding more water if needed along the way. Stir a couple times. Last 5 minutes, season to your liking.
Stir well, remove pork neck. Take off heat and cover.
Strip pork neck good.
Shred neck meat.
Add rice to steamer pot. Season with counter season, mix. Pour in hot stock and add the fresh butter. Lay the cooked bacon on top. Steam for 45-50 minutes, till the liquid is gone. Once finished, fluff lightly with a couple of granny forks and let rest a bit.
Strain off peas if still wet. In big bowl mix your rice and peas, but don’t get rough about it. Go ahead and add the pork neck meat at the same time.
Now if you’re from south Mississippi, your maw maw probably made them a little wet, it’s ok, go ahead and add a little bit of that pea liquor in and mix. But not too much (you’re gonna want to make a pot liquor sauce or some to dip your cornbread in). If you got some green onion tops, that looks real fancy on the top.
If you have enough pot liquor left to make the sauce, place back in pan, bring to a simmer. Once simmering and reduced slightly, coat a few pieces of butter (3 or 4, about a tablespoon or so total) in flour. Whisk in a couple pieces at a time until sauce just begins to hold. Add couple tablespoons of corn starch to same amount of hot water, adding a little at a time, whisk and let thicken over low heat. Don't add too much.
Ingredients
Directions
Heat a decent size sauce pan, adding duck fat, bacon and green onion. Add pork neck. Cook until bacon is about crisp and onion soft. Remove bacon, KEEP for rice.
Add field peas and cover by a finger with water and chicken stock. Add counter seasoning.
Bring to hard boil for 3 minutes. Reduce to a simmer for 30 minutes, adding more water if needed along the way. Stir a couple times. Last 5 minutes, season to your liking.
Stir well, remove pork neck. Take off heat and cover.
Strip pork neck good.
Shred neck meat.
Add rice to steamer pot. Season with counter season, mix. Pour in hot stock and add the fresh butter. Lay the cooked bacon on top. Steam for 45-50 minutes, till the liquid is gone. Once finished, fluff lightly with a couple of granny forks and let rest a bit.
Strain off peas if still wet. In big bowl mix your rice and peas, but don’t get rough about it. Go ahead and add the pork neck meat at the same time.
Now if you’re from south Mississippi, your maw maw probably made them a little wet, it’s ok, go ahead and add a little bit of that pea liquor in and mix. But not too much (you’re gonna want to make a pot liquor sauce or some to dip your cornbread in). If you got some green onion tops, that looks real fancy on the top.
If you have enough pot liquor left to make the sauce, place back in pan, bring to a simmer. Once simmering and reduced slightly, coat a few pieces of butter (3 or 4, about a tablespoon or so total) in flour. Whisk in a couple pieces at a time until sauce just begins to hold. Add couple tablespoons of corn starch to same amount of hot water, adding a little at a time, whisk and let thicken over low heat. Don't add too much.