Split Peas and Pig Tails Recipe

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Ingredients:

Serving

1 lb pig tails (cured or salted)
1 lb split peas
1 lb ham hocks
1 medium onion, diced
1 medium red pepper, diced
1 tbsp salt
1 tbsp black pepper
1 tbsp oregano
1 stick butter
steamed white rice , for serving

Directions:

Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed.
Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1021.58 Kcal (4277 kJ)
Calories from fat	635.24 Kcal
		% Daily Value*
Total Fat	70.58g	109%
Cholesterol	309.03mg	103%
Sodium	2830.5mg	118%
Potassium	516.58mg	11%
Total Carbs	29.69g	10%
Sugars	2.34g	9%
Dietary Fiber	4.17g	17%
Protein	65.72g	131%
Vitamin C	41.2mg	69%
Vitamin A	0.3mg	9%
Iron	3.9mg	21%
Calcium	74.4mg	7%

Amount Per 100 g
Calories	236.15 Kcal (989 kJ)
Calories from fat	146.84 Kcal
		% Daily Value*
Total Fat	16.32g	109%
Cholesterol	71.44mg	103%
Sodium	654.3mg	118%
Potassium	119.41mg	11%
Total Carbs	6.86g	10%
Sugars	0.54g	9%
Dietary Fiber	0.96g	17%
Protein	15.19g	131%
Vitamin C	9.5mg	69%
Vitamin A	0.1mg	9%
Iron	0.9mg	21%
Calcium	17.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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