Pudding and Souse

Ingredients

• 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

1. 1Boil the pork pieces in salted water until very tender, about 1.5 hours, then cool and dice.
2. 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.
3. 3Meanwhile, grate the sweet potatoes and mix with seasonings and beet juice for color.
4. 4Stuff the mixture into cleaned sausage casings or a greased mold, and steam for about 45 minutes until firm to make the pudding.
5. 5Slice the cooked pudding into rounds.
6. 6Serve the souse alongside slices of pudding, garnished with chopped parsley, traditionally as a Saturday specialty.

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