5 cups of cooked rice (brown or white)
2 (15oz) cans of black eyed peas rinsed
1lb of lean pork diced small
6-8 slices of bacon diced
15-20 curry leaves
1 small stick of cinnamon
1tsp of black mustard seeds
1/3 tsp of ground turmeric
2 tsp of curry powder (I used McCormick brand)
2 cloves of garlic grated
1 inch of ginger grated
1 medium onion chopped
2 celery stalks diced small
1 bunch of scallions sliced
2-3 green chilies
1 tsp of red chili flakes (or to taste)
1 1/2 cups of chicken stock (or chicken bullion and water)
salt and pepper to taste
Note: Before cooking the "Hoppin' John Curry make sure you have 5 cups of cooked rice ready to go. Rice that is already cool gives the best results.
** salt to season your pork and vegetables here, but remember you will be adding chicken stock/bullion and bacon later so salt conservatively.
Top with the crumbled bacon and serve. Serves 4-6 people. This dish goes very well with a raita yogurt salad. Here is a link to one of my raita salads: Cucumber and Carrot Raita. Enjoy.