Pudding and Souse
How to make pudding and souse
Ingredients
- 2 1b pork shoulder or go truly local and use 1 lb pork shoulder together with 1 lb pork ears/feet/ head.
- 1 1/2 1b sweet potato
- 3 limes or 5 tablespoons of lime juice concentrate
- 1 sweet pepper
- 1 large onion
- 1 scotch bonnet pepper
- 1 cup chopped parsley
- 1/2 tsp chopped thyme
- 2 cucumbers
- 1 cup chopped chives
- 2 tsp cooking oil
- 2 tbsp browning (used to add colour to the pudding)
- 1 tsp butter
- salt and sugar to taste
Instructions
- Wash and cut pork into smaller pieces.
- Place pork in pot of boiling water.
- Cook for 40 -50 minutes until tender.
- Remove and rinse with a mixture of salt water and lime juice. Let drain and set aside.
- Start pickle by grating cucumber and sweet pepper. Mix together and place in a bowl.
- Add parsley and salt.
- Remove seeds and slice the scotch bonnet pepper into very small pieces. Add to bowl. (Use less pepper or do not use pepper at all if you want a mild tasting pickle)
- Slice and add onion.
- Squeeze and add lime juice.
- Add pork to pickle and mix together.
- Grate sweet potato and place in a mixing bowl.
- Add sugar and salt.
- Add butter and oil.
- Add chives and thyme.
- Add browning to colour.
- Place pudding mixture into grease proof oven dish.
- Bake at 350 F for around 20 - 25 minutes.
- Remove from oven and let cool.
- Place scoops of pudding ( you can use a ramekin to shape) on a plate.
- Layer the souse over the pudding.
- Enjoy!