Fry the bacon in a large Dutch oven over medium heat until crispy. Add the onions, season with salt and pepper, and cook, stirring, for 2 to 3 minutes. Stir in the pickled pork meat and ham hocks and cook, stirring, for 2 minutes. Stir in the remaining ingredients, season with salt and pepper, bring to a boil, then reduce the heat to a simmer. Cook, uncovered, until the peas are tender, 1 1/2 to 2 hours. Remove the pork meat and ham hocks and let cool. Thinly slice the pork meat and pull the meat from the ham hocks. Return the meat to the pot and let heat through again. Remove the bay leaves.
To serve, ladle into bowls.
Yield: 6 to 8 servings