Entree: Barbados – Central Culinary Region – Pudding and Souse

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 6 hrs 30 min

Ingredients

- For the Souse:
- 2 lb (900 g) pickling pork (mixed pig's feet and pork shoulder cut into 1–2 in / 2–5 cm pieces), approximate usable weight
- 1 qt (950 ml) water (for boiling)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) fresh lime juice (from about 4–6 limes)
- 1 medium cucumber, thinly sliced
- 1 medium sweet onion, thinly sliced
- 2 scallions, chopped
- 1 Scotch bonnet pepper, seeded and finely sliced (leave seeds for more heat)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground black pepper
- 2 cloves garlic, minced
- For the Sweet Potato Pudding:
- 2 lb (900 g) sweet potatoes, peeled and coarsely grated (about 4 cups/900 g grated)
- 1 cup (200 g) dark brown sugar, packed
- 1/2 cup (120 ml) canned coconut milk
- 1/2 cup (115 g) unsalted butter, melted
- 2 large eggs (approx. 100 g total)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (75 g) raisins (optional)
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (6 g) vanilla extract
- 1/2 tsp (3 g) salt
- Butter or oil for greasing pan

Instructions

1. Prepare the souse by placing the pickling pork in a large pot and covering with 1 qt (950 ml) water. Add 1 tsp (6 g) kosher salt and bring to a boil; skim foam, reduce to a simmer and cook until meat is very tender, about 2 to 2 1/2 hours. Drain and cool slightly.
2. While the pork is cooking, mix the vinegar, lime juice, minced garlic, ground allspice, ground black pepper and remaining 1/2 tsp (1 g) salt in a large nonreactive bowl. Add sliced cucumber, onion, scallions, Scotch bonnet, and thyme; set aside to marinate.
3. When the pork is cool enough to handle, remove large bones if present and cut meat into bite-sized pieces (or shred portions as preferred). Add the warm pork pieces to the vinegar-lime mixture, toss to combine, and refrigerate uncovered or lightly covered for at least 2–4 hours (overnight is traditional) so flavors meld and the souse chills and pickles.
4. Preheat oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan or similar baking dish with butter or oil.
5. In a large bowl for the pudding, combine grated sweet potatoes, dark brown sugar, melted butter, eggs, coconut milk, vanilla extract, cinnamon, nutmeg, salt, and raisins (if using). Stir in the flour until evenly incorporated but not overmixed.
6. Transfer the sweet potato mixture to the prepared pan, smooth the top, and bake in the preheated oven until set and a skewer comes out clean, about 45–60 minutes depending on pan size. Let cool slightly before slicing.
7. To serve, plate a slice of warm sweet potato pudding alongside chilled souse. Garnish souse with extra sliced scallions and a lime wedge. Traditional service is souse chilled and pudding warm; adjust proportions per plate and season to taste.