2 lb. peas, shelled
1 lg. onion
1 sm. clove garlic
5 c. cold water
3 strips salt pork - belly, about 1/8 inch thick
1 tbsp. sugar

Wash peas and set aside. Fry the salt pork over low heat in a large heavy pot for a few minutes to render fat. Add garlic and continue over low heat for 8 minutes. Don't let it brown. Add water and peas. Simmer 1 1/2 hours until tender; add sugar. Serves 6.