Active time: 25 min Start to finish: 1 hr

　　

Ingredients

Makes 4 servings

　　1/4 lb salt pork, rinsed and patted dry

　　1 medium onion, finely chopped

　　2 garlic cloves, finely chopped

　　3 cups shelled fresh lady peas (about 4 lb in shells) or frozen black-eye peas (1 lb; do not thaw)

　　3 cups water

　　1/4 cup thinly sliced scallion greens

　　Accompaniment: rice

　　

Step 1

Cut off and discard any skin from salt pork, then cut salt pork into 1/3-inch pieces. Cook in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until most of fat is rendered and pork is golden and crisp, 6 to 8 minutes. Transfer pork with a slotted spoon to paper towels to drain.

　　

Step 2

Pour off all but about 1 tablespoon fat from saucepan, then cook onion in fat over moderate heat, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute.

　　

Step 3

Stir in peas and water and simmer, uncovered, until tender, 30 to 35 minutes. Stir in scallions and salt and pepper to taste.

　　

Step 4

Serve peas over rice and sprinkle with salt pork.