Saigon Black Eyed-Peas and Pork

This recipe is great to make for your BBQ or to feed a crew at a party. Regardless of your reason to make it, everyone will be asking for more.
1 lb black-eyed peas (you can use dried, fresh or canned. Cook accordingly to the peas that you have)
1 jar Bellisari's Saigon Sauce
2 tbsp oil
6 oz pork shoulder, diced into 1/2" cubes
4 strips thick sliced bacon, cut into 1/2" pieces
1 medium onion, diced
4 cups chicken stock
2 cups water
3 bay leaves
Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon and onion to the pot and cook, stirring, until the onion is slightly browned, about 6 to 8 minutes. Add the Saigon Sauce and cook for approximately 2 minutes until pork and bacon is nicely coated. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes. When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours. You can mash some of the peas to create a creamier texture. Taste for seasonings. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.