Fuente: WIPO "processing tomato" This present invention generally relates to meat processing but more specifically to a hot-smoked pork and black-eyed peas or turtle black peas and preparation method thereof comprising of black-eyed peas or turtle black-peas, hot-smoked pork, onions, vegetable oil, tomato sauce, and water, The invention is prepared comprising the steps of curing pork from native pig with rock salt for 144 hours; smoke-drying the cured pork in a hot-smoking chamber for 16 hours utilizing alnus wood as a smoking material; soaking black-eyed peas or turtle black peas with 7.5 liters of water for 8 hours: washing the soaked black-eyed peas under running water before draining; boiling washed black-eyed peas or turtle black peas in a pot; chopping hot-smoked meat into dice; setting aside: mincing onions and garlic cloves. sautéing the minced garlic and onions in heated oil; adding the chopped hot-smoked pork in step d into the pot and cook until light brown and tender. adding the boiled black-eyed peas or turtle black peas with tomato sauce and and water; simmering the hot-smoked pork and black-eyed peas or turtle black peas until until blended and thickened; removing the hot-smoked pork and black-eyed peas or turtle black peas from heat: cooling down the cooked hot- smoked port and black-eyed peas or turtle black peas beans mixture; vacuum packing the hot-smoked pork and black-eyed peas or turtle black peas; sterilizing the vacuum packed hot-smoked pork and black-eyed peas or turtle black peas; and cooling and storing the sterilized hot-smoked pork and black-eyed peas or turtle black peas.