This dish was created with the wild pork meat supplied from a Paso Robles, CA hog hunt earlier in the summer. I was given a portion of the ribs which contained the loin which is commonly known as the back strap. The back strap runs the length of the spine on the bottom side. It is the tenderest cut on most animals as it is completely protected by the ribs. I placed the remaining bones and trimmings in a stock pot which will be used for soup stock in later recipes.
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- 1/2 pork back strap, cubed
- Smoked salt
- Ground black pepper
- Garlic powder
- 2 cups dried black beans
- 2 cups dried black eyed peas
- Two tablespoons grape seed oil
- ½ cup finely diced yellow onion
- 4 minced garlic cloves
- 4 cups wild rabbit stock
- 1 can of Rotel
- Smoked paprika
- Liquid smoke
- Cube the back strap was cubed
- Season heavily with ground smoked salt, ground black pepper, and garlic powder.
- Place meat in a zip lock bag to soak overnight. Also soak two cups of dried black eyed peas and two cups of dried black beans in water overnight.
- Add two table spoons of grape seed oil to a large stock pot and bring to medium-high heat.
- Add the cubed pork, ½ cup of finely diced yellow onion, and 4 minced garlic cloves.
- Sear the pork until you begin to see the blood run out of the meat.
- Add 4 cups wild rabbit stock, black beans, and black eyed peas
- Bring ingredients to a boil and reduce to low heat
- Add one can of Rotel
- Add 2 teaspoons of garlic powder, 1 teaspoon of smoked paprika, and a dash of liquid smoke
- Allow mixture to simmer for 3 hours uncovered, stirring occasionally
For the cornbread:
- One box of Jiffy cornbread mix and the ingredients needed
- One ear of corn, with kernels cut off
- One bunch of green onions, diced
- One teaspoon white clover honey
Follow the directions on the Jiffy cornbread box, adding the corn and green onions. Rub the top of the cornbread with the clover honey as soon as it is removed from the oven and let it cool for 5 minutes.