The other white meat

Last night I had two families from church over for dinner so I instantly thought, "pork loin!" Well, OK, it wasn't quite like that, but I have been wanting to try this dish out for quite some time. This is how it all played out:

~Black eyed pea and ham hock soup~

4 cups black eyed peas that have been soaked in cold water for at least 8 hours
3 ham hocks
1 red onion, chopped
3 large carrots, chopped
3 large celery stocks, chopped
2 green bell peppers, diced
1 fennel bulb and some of the stocks, chopped
6 cups chicken stock or broth
10 cloves garlic, minced
2 bottles of dry white wine
Add your favorite seasonings to your particular taste.

Cook the black eyed peas for about an hour and a half. While the black eyed peas are cooking, reduce two bottles of dry white wine to about half in a stock pot and cook the ham hocks in the chicken broth for about an hour and a half. Caramelize the vegetables in a hot skillet and add to the reduced wine. Add the chicken stock and bring to a boil, cooking for about 5 minutes. Add the black eyed peas and the meat from the ham hocks which has been removed from the bones. Warm the soup through and serve.

~Braised pork loin~

2 2-pound pork loins
1 red onion, chopped
2 carrots, chopped
2 celery stocks, chopped
1 small fennel bulb, chopped
10 cloves garlic, minced
2 bottles of your favorite red table wine

Aggressively season the pork loins and brown all sides in a hot skillet, forming a crust. Meanwhile, caramelize the vegetables in a large dutch oven or sturdy pot. De glaze the pot with the red wine and add the browned pork loins. Cover the pot, bring to a boil, then reduce to a low simmer. Cook for about 1 hour and fifteen minutes. When finished cooking, remover the pork from the pot and allow to rest for about 15 minutes. Slice the pork and serve on a bed of polenta with some of the braising liquid and vegetables ladled on top.

We enjoyed this meal with a 2006 Baroncini Chianti. The Chianti was easy on the palate and exhibited bright cherry flavors, light tannins, and a nice, big, finish.

Cheers,
Tony