Entree: Barbados – Southern Culinary Region – Pudding and Souse (Pickled and seasoned boiled pork served with a dense sweet potato pudding)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

- For the Souse:
- 2 lb (900 g) pig's feet or pork hocks, trimmed and cleaned
- 8 cups (1.9 l) water
- 1 cup (240 ml) fresh lime juice (about 6–8 limes)
- 1/2 cup (120 ml) white vinegar
- 1 medium cucumber, thinly sliced
- 1 medium red onion, thinly sliced
- 4 scallions, thinly sliced
- 2 Scotch bonnet or habanero peppers, seeded and thinly sliced (optional)
- 3 cloves garlic, crushed
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 4 sprigs fresh thyme
- 4 whole pimento (allspice) berries or 1/2 tsp (2.5 ml) ground allspice
- 3 bay leaves
- 2 tbsp (30 ml) olive oil
- Cold water and ice for chilling
- For the Pudding:
- 2 lb (900 g) sweet potatoes, peeled and grated
- 1 cup (200 g) packed brown sugar
- 1/2 cup (120 ml) coconut milk
- 2 large eggs
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp (2.5 ml) ground nutmeg
- 1/2 tsp (2.5 ml) salt
- 1/2 cup (75 g) raisins (optional)
- 1 tsp (5 ml) vanilla extract

Instructions

1. Place pig's feet or hocks in a large pot and cover with 8 cups (1.9 l) water. Add 1 tsp (5 ml) salt, allspice, bay leaves, garlic, and thyme. Bring to a boil, reduce to a simmer and cook until very tender, about 2 to 2½ hours; skim foam as needed.
2. Remove the meat pieces and let cool enough to handle. Strain 2 cups (480 ml) of the cooking liquid and reserve; discard solids and remaining liquid. When cool, pick or cut meat into bite-sized pieces and transfer to a nonreactive bowl.
3. Whisk together lime juice, white vinegar, 2 tbsp (30 ml) olive oil, remaining 1 tsp (5 ml) salt, and black pepper. Pour over the chopped pork so meat is submerged. Add sliced cucumber, red onion, scallions, and Scotch bonnet if using. Cover and refrigerate at least 4 hours or overnight to develop the bright pickled flavor. Serve chilled or at cool room temperature.
4. Meanwhile make the pudding: preheat oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan or a baking dish.
5. In a large bowl combine grated sweet potatoes, brown sugar, melted butter, coconut milk, eggs, and vanilla. Whisk until evenly mixed.
6. In a separate bowl whisk together flour, baking powder, cinnamon, nutmeg, and salt. Fold dry ingredients into the sweet potato mixture until just combined. Stir in raisins if using.
7. Pour batter into the prepared pan and smooth the top. Bake 50–65 minutes until a skewer inserted in center comes out mostly clean and top is firm and golden. Cool slightly before slicing.
8. To serve the traditional plate, cut warm or room-temperature pudding into slices and plate with chilled souse spooned alongside. Garnish with extra sliced cucumber or thyme sprigs as desired.