Lady Peas with Salt Pork and Rice

1. 1

   Cut off and discard any skin from salt pork, then cut salt pork into 1/3-inch pieces.

2. 2

   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.

3. 3

   Transfer pork with a slotted spoon to paper towels to drain.

4. 4

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

5. 5

   Add garlic and cook, stirring, 1 minute.

6. 6

   Stir in peas and water and simmer, uncovered, until tender, 30 to 35 minutes.

7. 7

   Stir in scallions and salt and pepper to taste.

8. 8

   Serve peas over rice and sprinkle with salt pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.