Easy Hoppin' John With Carolina Gold Rice
An easy Hoppin' John recipe with Carolina Gold rice and Sea Island peas perfect for celebrating New Year's Day or any time of year.
Equipment
- Jar with Lid
- Copper Saucier or medium saucepan
Ingredients
- 1 smoked ham hock or 1 lb pork belly
- 1 head garlic
- 1 bay leaf large
- 3 thyme sprigs fresh
- 8 cups water
- 1 oz bacon or 2 slices
- 1 yellow onion small
- 1 cup Carolina Gold rice
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 4 oz Sea Island red peas dried or 12 oz cooked & drained
Instructions
- Wash your hands with soap and water. Weigh the Sea Island peas using a kitchen scale. Place the peas in a mason jar or bowl and add enough water to cover them. Next, add 1 teaspoon of salt and stir. Soak them for 2 hours.
- Add the smoked ham hock (or pork belly), garlic, bay leaf, and thyme sprigs to a Dutch oven or pot. Add enough water to cover the ingredients. Turn the heat to high and bring the pot to a boil. Wash your hands. Skim off any foam and then lower the heat to simmer. Place the lid on top to partially cover. Cook for 2 hours or until the meat is tender. While that is cooking, you can chop the onion using a knife and butcher block. Once the meat is done cooking, turn off the stove and strain the liquid into a bowl. Separate the ham hock and discard any other solids. Place the meat on a butcher block and use a fork to pull the meat from the bone. Chop the meat and set the meat and cooking liquid aside. Wash your hands.
- Chop the bacon using a clean knife. Wash your hands. Place a saucier on the stove and turn the heat to medium-high. Add the bacon to the saucier and sauté until the fat has rendered and the bacon is lightly browned.
- Add the onion to the pan and cover. Cook for about 3 minutes or until the onion is softened.
- Add the rice, garlic powder, thyme, and cayenne to the pan. Cook, while stirring, for 2 minutes or until the rice is well coated with the bacon fat and spices. Be sure to wash the rice before adding it to the saucier.
- Add 1 ½ cups of the cooking liquid to the pan.
- Add the chopped ham hock or pork belly meat to the pan.
- Finally, add the red peas and salt to the saucier. Give it a stir.
- Bring the mixture to a boil and then place the lid on the pan. Let the Hoppin' John simmer for about 12 minutes or until the peas and rice are tender and all the water is absorbed.
- Remove the Hoppin' John from heat and let it rest, covered, for 5 minutes. Use a fork to gently fluff the rice and serve.
Notes
- Substituting pork belly for ham hock changes the nutritional facts for this recipe
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- The pork should reach a minimum internal temp of 145 degrees Fahrenheit
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/hoppin-john
Nutrition
Calories: 458kcalCarbohydrates: 60gProtein: 24gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 51mgSodium: 768mgPotassium: 624mgFiber: 4gSugar: 3gVitamin A: 119IUVitamin C: 6mgCalcium: 92mgIron: 4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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