Description
A comforting and simple dish featuring fresh shelled zipper peas simmered with salt pork, onions, and garlic in chicken stock. This recipe brings out the natural sweetness of the peas enhanced by savory pork and aromatic seasonings, perfect as a side dish or light meal.
Ingredients
Scale
Ingredients
- 3 cups fresh shelled zipper peas
- 3 cups chicken stock (can substitute water)
- 2.5 ounces salt pork (about 3 slices, chopped)
- 1/2 cup onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook the salt pork: Add the salt pork to a medium-size saucepan over medium-low heat. Cook the pork for about five minutes or until it is just starting to brown, stirring frequently to render the fat and prevent sticking.
- Sauté onions and garlic: Add the finely chopped onions to the pan and continue cooking for another six minutes, stirring often until the onions become translucent. Then, add the minced garlic and cook for about 30 seconds to release its aroma without burning.
- Add peas and seasonings: Stir in the fresh shelled zipper peas, kosher salt, ground black pepper, and pour in the chicken stock. Increase the heat to medium-high and bring the liquid to a boil to build flavor and cook the peas.
- Simmer the peas: Reduce the heat to low and let the peas simmer uncovered for 20 minutes. Stir occasionally to prevent sticking, and if foam forms on the surface, skim it off gently with a slotted spoon to keep the broth clear.
- Check doneness and adjust seasoning: After 20 minutes, taste the peas to check for tenderness and seasoning. The peas should be tender but still hold their shape. If they are still crunchy, cook for a few more minutes. Adjust salt and pepper to your preference.
- Serve immediately: Once cooked to your liking, serve the zipper peas hot as a savory side dish or light main course.
Notes
- Using fresh, smaller zipper peas will reduce cooking time and improve tenderness.
- If chicken stock is not available, water can be substituted, but chicken stock adds more depth of flavor.
- Be sure to frequently stir during cooking to avoid burning the salt pork or vegetables.
- If you prefer a vegetarian option, omit the salt pork and use vegetable broth.
- Skimming foam ensures a cleaner broth and better presentation.
