Pudding and Souse

Ingredients

Souse

2lb pork shoulder cut into 1 inch pieces

One large onion, diced

Two cucumbers, grated

Scotch bonnet pepper (or chili of your choice), finely diced

Juice of 3 limes

Chopped fresh parsley

Pudding

1 ½ lb grated sweet potato

½ tsp thyme

½ tsp marjoram

1 tsp chives, chopped

Scotch bonnet pepper (or chili of your choice), finely diced

Pinch of sugar

Pinch of salt

2 tsp oil

2 oz butter

Coloring (optional)

Directions

Souse

Boil the pork in salted water, until tender.

Combine the cooked pork with the grated cucumber, onion, pepper, lime juice and parsley. Add salt to taste.

Refrigerate and serve cold with the pudding.

Pudding

Combine the ingredients in a mixing bowl. Coloring (browning) gives the pudding a characteristic dark brown color but can be omitted.

The pudding may be steamed in a bowl over a pot of boiling water, or baked in a greased baking dish, until an inserted skewer comes out clean (approx. 1 hour at 375F).