Add the sauce, garlic and cook over medium heat for 2 to 3 minutes. Add the arborio, half the broth, heavy cream, white wine and cook over medium heat for 15 minutes. Add the pigeon peas, the rest of the broth and cook for 15 minutes or until it is done. Add the grated Parmesan cheese, fresh coriander, serve and decorate with the chopped pork rinds.