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Pudding and Souse

How to make pudding and souse
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Prep Time 2 hours
Cook Time 5 hours
Course: Main Course
Cuisine: Barbadian
Calories: 500
Ingredients Method

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

Method
 

  1. Wash  and cut pork into smaller pieces.
  2. Place pork in pot of boiling water.
  3. Cook for 40 -50 minutes until tender.
  4. Remove and rinse with a mixture of salt water and lime juice.  Let drain and set aside.
  5. Start pickle by grating cucumber and sweet pepper.  Mix together and place in a bowl.
  6. Add parsley and salt.
  7. 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)
  8. Slice and add  onion.
  9. Squeeze and add lime juice.
  10. Add pork to pickle and mix together.
  11. Grate sweet potato  and place in a mixing bowl.
  12. Add  sugar and salt.
  13. Add  butter and  oil.
  14. Add chives and thyme.
  15. Add  browning to colour.
  16. Place pudding mixture into grease proof oven dish.
  17. Bake at 350 F for around 20 - 25 minutes.
  18. Remove from oven and let cool.
  19. Place scoops of pudding ( you can use a ramekin to shape) on a plate.
  20. Layer the  souse over the pudding.
  21. Enjoy!