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Rice, ham & peas


  • Put the pork hocks in a large, heavy-bottomed pot and cover with half chicken stock and half water. Simmer for about 1 hour until the pork is tender. Then remove and strain, reserving the stock. When cool enough to handle, shred the meat, discarding any fat and sinew.
  • Heat a little oil in another pot and gently sauté the onion and chillies until reasonably tender, stirring now and again. 
  • Add the rice and stir well to coat. 
  • Then add about half of the reserved stock with the thyme and a little ground pepper. Stir well and simmer until the rice is tender. 
  • Add the peas, shredded pork and spring onion with extra stock to make it slightly soupy. Stir and gently cook for about 5 mins to just warm through.


  • 3 smoked pork hocks
  • salt-reduced chicken stock
  • olive oil
  • 1 large onion, chopped
  • 2 small red chillies, seeded & finely sliced
  • 1 cup Arborio (or any risotto) rice
  • 1 tspn fresh thyme leaves
  • freshly ground pepper
  • 2 cups frozen peas, thawed
  • 3-4 spring (green) onions, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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