Entree: Barbados – Northern Culinary Region – Pudding and Souse (Lime-pickled pork served with a spiced steamed sweet-potato and pumpkin pudding)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 6 hrs

Total 8 hrs

Ingredients

- 2 lb (900 g) pork hocks or picnic shoulder, cut into 1-inch pieces
- 4 cups (950 ml) water
- 1 cup (240 ml) fresh lime juice
- 1/2 cup (120 ml) white vinegar
- 1 tsp (5 g) sea salt, plus 1 tsp (5 g) more for pudding
- 2 tsp (10 g) black pepper, divided
- 1 medium cucumber, peeled and thinly sliced
- 1 large red onion, thinly sliced
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, seeded and thinly sliced (optional for heat)
- 2 tbsp (8 g) chopped fresh thyme
- 1 lb (450 g) sweet potatoes, peeled and grated
- 1 lb (450 g) pumpkin or butternut squash, peeled and grated
- 1/2 cup (60 g) fine yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (30 g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup (120 ml) coconut milk
- 2 scallions, finely chopped
- 1/2 tsp (2.5 g) freshly ground nutmeg
- Cheesecloth or banana leaves or foil for wrapping the pudding

Instructions

1. Place pork pieces in a large pot with 4 cups (950 ml) water, 1 tsp (5 g) salt and 1 tsp (5 g) black pepper. Bring to a boil, reduce heat and simmer until very tender, about 1 to 1 1/2 hours. Drain and cool slightly.
2. While pork is warm, combine lime juice, vinegar, minced garlic, 2 tbsp (8 g) thyme, sliced onion, cucumber, scotch bonnet (if using), and remaining 1 tsp (5 g) black pepper in a bowl large enough to hold the pork. Add the warm pork pieces, toss to coat, then cover and refrigerate at least 6 hours or overnight to pickle and develop flavor.
3. For the pudding, combine grated sweet potatoes and pumpkin in a large bowl. Stir in cornmeal, flour, melted butter, beaten eggs, coconut milk, scallions, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) nutmeg and remaining black pepper until well mixed.
4. Spoon the pudding mixture into a greased loaf pan or divide among small greased pudding molds. Cover tightly with foil or wrap in cheesecloth/banana leaves and secure.
5. Steam the loaf pan or molds over simmering water (use a rack) for 45–60 minutes, until a skewer comes out clean and the pudding is set. Alternatively, bake in a water bath at 350°F (175°C) for 50–60 minutes.
6. Unwrap and let pudding rest 10 minutes. Slice pudding and plate alongside drained souse (remove excess marinade if desired). Serve chilled or at room temperature with the pickling juices spooned over the pork.