Crusty bread; for serving

Instructions

1. 1

   with salt and pepper. Stir in the pickled pork meat and ham hocks. Saute for

2. 2

   chicken stock. Season the mixture with salt and pepper. Bring the liquid to

3. 3

   a boil and reduce to a simmer. Cook for about 1 1/2 to 2 hours or until the

4. 4

   peas are tender. Remove the pork meat and ham hock from the peas. Thinly

5. 5

   slice both meats and add back to the peas. Ladle into bowls and serve with

6. 6

   crusty bread. This recipe yields 6 to 8 servings.