In a large pan, over medium heat, render
the bacon until crispy, about 4 to 6 minutes. Add the onions and saute for 2 to 3 minutes. Season the onions with salt and pepper. Stir in the pickled pork
meat and ham hocks. Saute for 2 minutes. Stir in the garlic, bay leaves, thyme, black eyed peas and chicken stock
. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer
. Cook for about 1 1/2 to 2 hours or until the peas are tender. Remove the pork meat and ham hock
from the peas
. Thinly slice both meats and add back to the peas. Ladle into bowls and serve with crusty bread.