Ingredients
1 tablespoon of bacon drippings
1 pound of Martin’s Pickled Pork
1 medium onion (diced)
3 level tablespoons of Gold Medal Wondra Flour
three 15.5 ounce cans of Allen’s “Tiny Tender Field Peas with Snaps”
1 teaspoon of Kitchen Bouquet
½ bell pepper (diced)
Directions
- Remove and reserve the juice from the field peas. You should collect nearly 2 cups of juice.
- On medium high heat, add the bacon drippings, pickled pork and onions to a pot. Sauté the pork for about 15 minutes, stir often. Now, reduce heat to low, (stir occasionally) and remove the larger pieces of pickled pork, if desired. Then, cube the pork into smaller portions and return to pot.
- Increase heat to medium high and add the flour. Cook down for 2 to 3 minutes, then, add the juices from the field peas.
- Allow gravy to heat up, then, add the kitchen bouquet and bell pepper. Then, simmer the gravy for about 15 minutes.
- Add the field peas to the gravy and simmer for 15 minutes more.
NOTE: If your gravy consistency is too thick, add water. If your gravy is too thin, increase heat, but be sure to stir to prevent scorching.
Serve over white rice.
Suggested sides are Veron’s hot or mild sausage, fresh sausage, pork chops or a thick “slice of John Morrel” Easy Cut Ham.
