Pudding and Souse
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The Tale of Pudding and Souse
Story updated
Pudding and souse, a Saturday tradition in Barbados, pairs pickled, spiced boiled pork with sweet potato "pudding" steamed in its skin. The dish likely draws on both African offal-cooking traditions and European pickling techniques, and remains strongly associated with Saturday markets and gatherings.
Ingredients
Scale:· 6 servings
- 2 lbs pickled pork (pig’s head, ears, or trotters)
- 1 cucumber, sliced
- 1 onion, sliced
- 1 scotch bonnet pepper, minced
- Juice of 4 limes
- 2 lbs sweet potatoes, peeled
- 1 cup beet juice (for coloring the pudding)
- Salt and black pepper to taste
- Parsley, chopped, for garnish
Instructions
- 1Boil the pork pieces in salted water until very tender, about 1.5 hours, then cool and dice.
- 2Combine the diced pork with cucumber, onion, scotch bonnet, and lime juice in a bowl; marinate at least 1 hour, tossing occasionally to make the souse.
- 3Meanwhile, grate the sweet potatoes and mix with seasonings and beet juice for color.
- 4Stuff the mixture into cleaned sausage casings or a greased mold, and steam for about 45 minutes until firm to make the pudding.
- 5Slice the cooked pudding into rounds.
- 6Serve the souse alongside slices of pudding, garnished with chopped parsley, traditionally as a Saturday specialty.
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