Delight in this traditional Bajan delicacy that captures the vibrant flavor of the Caribbean. Barbados souse, a flavorful pickled pork dish, is paired with a unique sweet potato-based steamed pudding. Often accompanied by breadfruit, this meal is a Saturday staple in Barbados, perfect for a comforting and culturally rich dining experience.
Ingredients
🐖 4 lbs pork, suggested cuts pig feet, pig tail, shoulder, or leg
🍋 6 limes, 1 for cleaning and 5 for final mixture
🧂 1 tablespoon salt, for cleaning, then another for final mixture
💧 Water, enough to cover meat
🧅 1 large onion
🌿 A few sprigs of spring onions
🌶️ 1 green pepper
🌶️ 1 seasoned pepper
🌶️ 1 large scotch bonnet pepper, plus 3 more, deseeded and sliced
🥒 6 small or 3 English cucumbers, finely chopped
🌿 1 cup curly parsley, finely chopped
🍠 4 cups sweet potatoes, finely grated
🧅 1 large onion
🌿 4 sprigs of spring onion, chopped
🧂 1 teaspoon black pepper
🌶️ 1/2 teaspoon sliced scotch bonnet pepper
🌿 2 teaspoons finely chopped broad leaf thyme
🌿 1 1/2 tablespoons finely chopped thyme
🫒 3 tablespoons olive oil, Essential Waitrose Olive Oil
🍞 1/2 cup all-purpose flour, Easy Bake
🍬 1 cup brown sugar
🌿 1 teaspoon dried herbs, McCormick Perfect Pinch Italian Seasoning
🍂 2 1/2 teaspoons mixed spice, Stonemill Mixed Spice
🌿 2 teaspoons ground clove
🌑 2 tablespoons browning, Grace Browning
🍵 2 cups broth, from cooking pork
🍈 1 breadfruit, peeled and sliced
💧 Water, from cooking pork after broth is removed for pudding
Instructions
1- Clean the Pork:
- Clean the 4 lbs of pork by squeezing 1 lime and sprinkling with 1 tablespoon of salt.
- Let sit for 15 minutes, then wash thoroughly.
2- Cook the Pork:
- Place pork in a large saucepan.
- Cover with water and add 1 onion, spring onions, green pepper, seasoned pepper, and 1 whole scotch bonnet pepper.
- Add salt and cook until pork is tender and almost falling off the bone.
- Remove and dice the pork.
3- Prepare Steamed Pudding Mixture:
- In a bowl, add grated sweet potatoes, chopped onion, and spring onions.
- Stir in black pepper, scotch bonnet pepper, broad leaf thyme, thyme, 3 tablespoons of olive oil, flour, brown sugar, Italian herbs, mixed spice, and ground clove.
4- Cook the Steamed Pudding:
- Mix in 2 tablespoons of Grace Browning and pour in 2 cups of pork broth.
- Transfer to a microwave-safe baking dish, cover, and microwave for 22 minutes, stirring every 3 minutes.
5- Cook Breadfruit:
- Peel and slice the breadfruit.
- Cook in remaining pork cooking water until tender.
6- Prepare Souse (Final Mix):
- In a bowl, combine finely chopped cucumbers, onion, deseeded and sliced scotch bonnet peppers, and parsley.
- Squeeze juice from 5 limes, add 1 tablespoon of salt, and mix well.
- Pour mixture over diced pork and mix thoroughly.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6
Calories: 450 per serving (approximate)
Nutritional Info (approx per serving): 28g protein, 15g fat, 50g carbohydrates
Equipment: Grater, Metal box grater with yellow handle; Saucepan, Stainless steel; Mixing bowls, 1 glass, 1 orange plastic; Baking dish, White rectangular microwave-safe; Chopping board, Wooden; Knives, Microwave
Cooking Tips
- Season pork before cooking for enhanced flavor.
- Use pork broth for a rich steamed pudding.
- Grate sweet potatoes rather than blending for texture.
- Stir pudding mixture frequently in the microwave.
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YouTube channel - Cooking with Pat Best: https://www.youtube.com/@cookingwithpatbest2603