Pigeon Peas with Homemade Pork Sausage and Ham Hock:
Serves: 6-8
More than three hours

Pork Sausage and Ham Hock:
2 lb pig shoulder and neck
2 cups sofrito
Salt and pepper to taste
1 cup annato oil

Pigeon Peas:
1 lb pigeon peas, soaked overnight in water
3 cups crushed whole tomatoes
1 onion
1 carrot
2 celery stalks
1 bay leaf
1 cup flour (dissolved in water)
Sache of parsley
Sache of thyme

Curried Pork with Yucca and Pumpkin:
Serves: 6-8
Three hours

1 lb pork leg, cut into 1 inch squares
Curry powder to taste
Salt and pepper to taste
1/2 pumpkin, cubed
2 bananas, cubed
1 yucca, cut into 1 inch pieces
1 carrot, brunoise
2 onions, brunoise
3 stalks of celery, brunoise
2 habanero peppers, brunoise
1 lb kulantro (cilantro can be used if you can't find kulantro)
Water for cooking

Pigeon Peas with Homemade Pork Sausage and Ham Hock:

Pork Sausage and Ham Hock:
Season pork with sofrito, salt and pepper. Roll into 1-inch squares and sear with oil until golden brown.

Pigeon Peas:
Strain peas and cook in separate pot with crushed whole tomatoes, onion, carrot, celery, bay leaf and flour. Add parsley and thyme and stew the peas. Add pork at the end and serve.

Curried Pork with Yucca and Pumpkin:

Marinate pork in curry powder, salt and pepper. Preheat large pot with olive oil and brown pork leg. Add veggies and sweat. Add quarter cup curry powder and bloom. Add water to cover and simmer for 2 hours. Garnish with cilantro or kulantro.