Entree: Barbados – National Cuisine – Pudding and Souse (Pickled spiced pork served with a seasoned sweet-potato pudding)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 4 hrs

Total 5 hrs 10 min

Ingredients

- 3 lb (1.36 kg) pork shoulder and trotters, trimmed and cut into 1-inch pieces
- 8 cups (1.9 L) water
- 2 tbsp (30 g) kosher salt for boiling
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) fresh lime juice (about 4 limes)
- 1/2 cup (120 ml) cold water (for marinade)
- 1 medium red onion, thinly sliced
- 1 cup (120 g) cucumber, peeled and diced
- 2 Scotch bonnet peppers, sliced (seeds removed for less heat if desired)
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (2 g) whole black peppercorns, lightly crushed
- 1 tsp (5 g) ground allspice (pimento) or 6 whole allspice berries
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) vegetable oil

Pudding (sweet potato)
- 2 cups (440 g) grated sweet potato (about 2 medium sweet potatoes)
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (30 g) unsweetened shredded coconut
- 1 tsp (5 g) baking powder
- 1/2 tsp (1.5 g) ground nutmeg
- 1/2 tsp (1.5 g) ground cinnamon
- 1/2 tsp (2.5 g) kosher salt
- 1 large egg
- 2 tbsp (28 g) unsalted butter, melted
- 1/4 cup (60 ml) milk
- 2 tbsp (30 ml) vegetable oil or additional butter for frying or brushing if baking

Instructions

1. Place the pork pieces in a large pot with 8 cups (1.9 L) water and 2 tbsp (30 g) salt. Add bay leaves, crushed peppercorns, and 2 smashed garlic cloves. Bring to a boil, then reduce to a gentle simmer and cook until very tender, about 1.5–2 hours. Skim any foam that rises.
2. Drain the pork, reserving 1 cup (240 ml) of the cooking liquid. When cool enough to handle, remove any excess fat and cut larger pieces into bite-sized pieces. Place pork in a heatproof bowl and set aside to cool further in the refrigerator.
3. Meanwhile prepare the marinade: whisk together 1 cup (240 ml) white vinegar, 1/2 cup (120 ml) fresh lime juice, 1/2 cup (120 ml) cold water, 1 tbsp (15 ml) brown sugar, remaining smashed garlic, and 1 tbsp (15 ml) vegetable oil. Stir in sliced Scotch bonnet peppers, sliced onion, and diced cucumber.
4. Pour the cool marinade over the chilled pork, cover, and refrigerate for at least 4 hours and preferably overnight to fully pickle and develop flavor. Adjust seasoning with salt if necessary before serving. Serve souse cold or at room temperature.
5. For the pudding, combine grated sweet potato, brown sugar, flour, shredded coconut, baking powder, nutmeg, cinnamon, and 1/2 tsp (2.5 g) salt in a mixing bowl. Stir to combine.
6. In a small bowl whisk the egg with melted butter and 1/4 cup (60 ml) milk. Pour the wet mixture into the dry ingredients and mix until evenly moistened into a thick batter.
7. Preheat oven to 350°F (175°C) if baking, or heat a skillet over medium heat if frying. For baking: grease a small baking dish and spoon the batter into the dish, smoothing the top; brush with 2 tbsp (30 ml) oil or melted butter and bake 25–30 minutes until set and golden. For frying: form patties with the batter and fry 3–4 minutes per side in a skillet with 2 tbsp (30 ml) oil until cooked through and caramelized.
8. Serve warm or at room temperature alongside chilled souse. Traditional presentation pairs the tangy, acidic pork with the sweet, spiced pudding for a balanced plate.