Cooking Black-Eyed Peas and Hog Jowl For New Year’s Day

New Year’s Day is steeped in traditions, resolutions, and celebrations. In the Southern part of the United States, one culinary tradition reigns supreme: cooking and eating black-eyed peas and hog jowl. This dish is believed to bring good luck and prosperity in the coming year. Let’s delve into the history, symbolism, and step-by-step guide to preparing this hearty and flavorful meal.

The Origins and Symbolism of Black-Eyed Peas and Hog Jowl

The tradition of eating black-eyed peas for luck can be traced back to ancient times. Black-eyed peas are thought to have originated in West Africa, where they were a staple crop. They were brought to the Americas through the transatlantic slave trade and became an essential part of Southern cuisine.

The specific association of black-eyed peas with New Year’s Day stems from various cultural influences. One popular belief is that during the Civil War, Union troops destroyed much of the South’s food supplies, sparing black-eyed peas as they were considered animal fodder. These peas became a symbol of survival and resilience. Eating them on New Year’s Day is said to ensure prosperity and good luck for the coming year.

Hog jowl, a cut of pork from the cheek of the pig, complements the dish with its rich, smoky flavor. In Southern culture, pork symbolizes progress and moving forward. Together, black-eyed peas and hog jowl create a dish that’s not only delicious but also deeply symbolic.

Ingredients for Black-Eyed Peas and Hog Jowl

To prepare this classic New Year’s dish, you’ll need the following ingredients:

For the Black-Eyed Peas:

• 1 pound dried black-eyed peas (or 4 cups fresh or frozen peas)
• 1-2 hog jowls or ham hocks
• 1/2 to 1 cup diced ham or smoked sausage
• 6-8 cups water or stock
• 1 medium onion, diced
• 2 stalks of celery, diced
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon olive oil or bacon grease (optional, for sautéing)
• Louisiana Hot Sauce to taste (optional)
• Splash of vinegar (optional)

For the Hog Jowl or Ham Hock:

• 1 pound hog jowl or ham hock, sliced into thick pieces

Optional Additions:

• Chopped collard greens, cabbage, or spinach for extra flavor and symbolism (greens represent money and wealth)
• A splash of hot sauce or vinegar for serving

Preparation Steps

Step 1: Preparing the Black-Eyed Peas

If you’re using dried black-eyed peas, begin by soaking them. Place the peas in a large pot or bowl, cover them with water, add about 1/2 teaspoon of baking soda, and let them soak overnight. This step “burps” the peas, helps reduce cooking time and ensures even cooking. If you’re short on time, you can use the quick-soak method: place the peas in a pot, cover them with water, add baking soda, bring to a boil for 2 minutes, then remove from heat and let them soak for 1 hour.

After soaking, drain and rinse the peas.

Step 2: Cooking the Hog Jowl

Hog jowl can be prepared in several ways depending on your preference:

1. Boiling: Place the sliced hog jowl in a pot of water and boil for 1-2 hours until tender. This method is straightforward and creates a flavorful broth that can be used to cook black-eyed peas. To reduce fat, store the broth in the refrigerator overnight and remove the layer of fat that forms on the top before adding to the peas for cooking.
2. Frying: Slice the hog jowl into thin pieces and fry them in a skillet over medium heat until crispy. This method creates a texture similar to bacon and can be used as a topping for the peas.
3. Roasting: For a smoky and slightly sweet flavor, glaze the hog jowl with honey or brown sugar and roast it in the oven at 375°F (190°C) for 30-40 minutes.

Step 3: Cooking the Black-Eyed Peas

1. Heat the olive oil or bacon grease in a large pot or Dutch oven over medium heat. Add the diced onion and celery, and sauté until fragrant and translucent.
2. Add the soaked black-eyed peas, water, or stock from boiling the jog jowl, black pepper, and red pepper flakes. Bring to a boil, then reduce the heat to low and simmer.
3. Add diced pieces of cooked hog jowl directly into the pot. If using, add chopped pieces of smoked sausage and/or ham.
4. Simmer for 1-2 hours, stirring occasionally, until the peas are tender but not mushy.
5. Add salt to taste and adjust the seasoning as needed.

Step 4: Serving the Dish

Serve the black-eyed peas in bowls, topped with slices of crispy or roasted hog jowl. For a complete New Year’s meal, pair the dish with collard greens, cabbage, or spinach, and cornbread. A splash of hot sauce or vinegar can enhance the flavors further.

Tips for Success

1. Quality Ingredients: The flavor of the dish depends heavily on the quality of the ingredients. Use fresh or high-quality dried peas and well-cured hog jowl for the best results.
2. Don’t Skip the Soak: Soaking dried peas reduces cooking time and improves their texture.
3. Layered Flavor: For a more complex flavor profile, add additional aromatics such as bay leaves, bell pepper, or smoked paprika.
4. Texture Control: Be careful not to overcook the peas, as they can become mushy. Aim for a tender yet slightly firm texture.

A Symbolic and Delicious Start to the Year

Cooking black-eyed peas and hog jowl for New Year’s Day is more than just a meal; it’s a celebration of tradition, resilience, and hope for the future. Whether you’re a seasoned cook or trying this dish for the first time, the process is as rewarding as the flavors themselves. By sharing this meal with loved ones, you’re not only honoring a rich culinary heritage but also embracing the promise of good luck and prosperity in the year ahead.

Thanks for stoppin’ by! Happy New Year and happy cooking!