How to make pudding and souse

Experience the authentic flavors of Barbados with this classic dish, Pudding and Souse. Known as a weekend staple on the island, this dish combines the hearty texture of sweet potato pudding with the tangy, refreshing flavors of pickled pork. It’s a culinary tradition that brings the Caribbean spirit right to your table.

Ingredients

🐷 3-4 thick slices Pork Belly
🐷 2-3 pieces Pork Trotters
🐷 1-2 pieces Pork Ears
🧅 3 medium brown Onions
🧄 2 heads Garlic
🍋 2 whole Limes
🍊 2 whole Oranges
🌿 A small bunch Fresh Thyme
🌿 Assorted Parsley/Scallions from a fresh market
🧂 Salt as needed
⚫ Black Pepper as needed
🥒 1 medium-sized Cucumber
🍠 Pre-cooked Sweet Potatoes or Breadfruit, approx. 2 cups
🍶 Cooking Oil from a standard glass bottle as needed
💧 Water from a standard glass jug as needed
🧂 Spices for Pudding: Cloves, Cinnamon, Nutmeg
🍬 Browning/Sugar for color and flavor as needed

Instructions

1- Prepare Pork:

Thoroughly clean the pork ears, trotters, and belly slices.
Rinse under cold water and set aside.

2- Boil Pork:

Place the pork cuts into a large metal pot.
Cover with water and season with salt and black pepper.
Boil on a gas stove until tender, about 1.5 to 2 hours.

3- Cool and Debone Pork:

Once cooked, remove pork from heat and allow it to cool.
Debone the trotters and shred the pork into bite-sized pieces on a cutting board using a blue-handled chef's knife.

4- Prepare Souse Dressing:

In a small blender, combine chopped onions, garlic, thyme, parsley, and cucumber.
Add the juice from limes and oranges, more salt, and black pepper.
Blend until a smooth, green dressing forms.

5- Assemble Souse:

Mix the pork pieces with the green dressing in a rectangular glass baking dish.
Stir until all pieces are evenly coated and let it marinate.

6- Prepare Pudding:

Mix pre-cooked sweet potatoes (or breadfruit) with chopped onions, garlic, spices, salt, and browning sugar.
Lay this mixture into a separate glass dish and bake or steam until firm.

7- Serve:

Place portions of the souse and pudding side by side in a serving bowl.
Garnish with finely grated citrus zest for an aromatic touch.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6-8 servings
Calories: Approx. 450 kcal per serving
Proteins: Approx. 25g
Fats: Approx. 18g
Carbohydrates: Approx. 50g
Equipment: White plastic cutting boards, Chef's knife with a blue handle, Large metal pot silver possibly a stockpot, Four-burner gas stove, Personal-sized small blender, Glass bowls and dishes for mixing and holding souse and pudding, Blue disposable chef's gloves, Metal serving spoons