The Missus is working today, so it’s time for a guilty pleasure.
As usual, I made ham hocks and black-eyed peas for New Year’s dinner. I cook the beans and ham hocks in a slow cooker until the meat and fat are falling off of the bones; then remove the ham hocks, remove the bones, skin, and fat from them, shred the meat, and put the meat back into the pot. The bones get tossed in the trash. But look at all that skin and fat!
The skin and fat, seasoned with salt, went into a cast-iron frying pan and into a 360º oven. Soon I’ll have nice, crispy, fat-gooey ‘cracklings’ to snack on. Totally unhealthy, and Mrs. L.A. would be disgusted and appalled. But they’re my guilty pleasure. Besides, the pan could use some more seasoning anyway.