Split Peas And Pig Tails Recipes

SPLIT PEAS AND RICE WITH PIGTAIL

Split Peas and Rice with Pigtail image

Provided by Felix (Simply Trini Cooking)

Time 1h30m

Number Of Ingredients 12

Ingredients

2 cups rice (cooked)
1 cup split peas
1/2 lb pigtail
6 leaves chadon beni (chopped finely)
1 tbsp. roucou
3 pimento peppers (chopped)
3 cloves garlic (chopped)
1 onion (chopped)
1 hot pepper
1 tbsp. coconut powder
2 tbsp. oil
Salt to taste

Steps:

Put the split peas to soak for 1 hour. Boil the rice and set aside.
Pressure cook the pigtail for 10 - 15 minutes and set aside. Put the split peas to boil until soft.
Saute the onion, garlic and pimento pepper. Add the pigtail and let cook for about 2 - 3 minutes. Pour in the split peas then add the roucou and hot pepper (whole).
Add the coconut powder and allow to simmer for 10 minutes add salt to taste. (Note: What we're looking for is semi thick consistency. Not too thick; not too watery).
Mix in the chadon beni. Serve over rice.

SOUTHERN STYLE PIG TAILS

Southern Style Pig Tails image

A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.

Provided by KERYNE

Categories Meat and Poultry Recipes Pork

Time 3h15m

Yield 4

Number Of Ingredients 5

Ingredients

8 pig tails, rinsed
6 cloves garlic, halved
1 onion, coarsely chopped
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt

Steps:

Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 4.5 g, Cholesterol 126.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 12.2 g, Sodium 608 mg, Sugar 1.3 g

SPLIT PEAS AND PIG TAILS

Split Peas and Pig Tails image

Provided by Food Network

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound pig tails (cured or salted)
1 pound spilt peas
1 pound ham hocks
1 medium onion, diced
1 medium red pepper, diced
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon oregano
1 stick butter
Steamed white rice, for serving

Steps:

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.

BEST EVER SPLIT PEA

Best Ever Split Pea image

Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.

Provided by DOGLOVER

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
½ tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 ½ teaspoons salt-free seasoning blend
1 teaspoon salt

Steps:

In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g

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