Pudding and Souse

Name: Pudding and Souse
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Barbados
Ingredients: 900 g Pork Shoulder (cut in large pieces); 1200 ml Water; 60 ml Lime Juice; 60 ml Distilled White Vinegar; 150 g Onion (thinly sliced); 200 g Cucumber (thinly sliced); 5 g Salt; 2 g Black Pepper; 900 g Sweet Potato (grated); 80 g All-Purpose Flour; 10 g Garlic (minced); 1 pcs Scotch Bonnet Chili (finely chopped); 5 g Fresh Thyme; 4 g Salt; 2 g Black Pepper; 20 ml Vegetable Oil; 15 ml Hot Sauce

This traditional pairing balances a warmly spiced baked sweet potato pudding with chilled pork marinated in lime, vinegar, onion, and cucumber. The contrast of warm and cool, rich and tangy, is what makes it such a classic Barbadian dish.

Prep

35m

Cook

1h 40m

Serves

Estimated

Nutrition

Per serving

590kcal

Calories

30g

Protein

30g

Fat

46g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Souse

0.9kg
Pork Shoulder (cut in large pieces)
1.2l
Water
60ml
Lime Juice
60ml
Distilled White Vinegar
150g
Onion (thinly sliced)
200g
Cucumber (thinly sliced)
5g
Salt
2g
Black Pepper

Pudding

0.9kg
Sweet Potato (grated)
80g
All-Purpose Flour
10g
Garlic (minced)
1pcs
Scotch Bonnet Chili (finely chopped)
5g
Fresh Thyme
4g
Salt
2g
Black Pepper
20ml
Vegetable Oil

Souse

15ml
Hot Sauce

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Place the pork shoulder in the water and simmer until fully tender and at least 71°C (160°F).
02
Drain the pork, let it cool until easy to handle, then cut it into bite-size pieces.
03
Combine the pork with the lime juice, distilled white vinegar, onion, cucumber, salt, and black pepper.
04
Transfer the souse to a shallow container and refrigerate within 2 hours. Chill until thoroughly cold and the flavors have melded.
05
Heat the oven to 180°C (350°F) and oil a baking dish with the vegetable oil.
06
Combine the sweet potato, all-purpose flour, garlic, scotch bonnet chili, fresh thyme, salt, and black pepper.
07
Press the mixture into the prepared dish and smooth the top.
08
Bake until firm, browned around the edges, and cooked through the center.
09
Slice the warm pudding and serve it with the chilled souse and hot sauce.

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