Souse
Submitted by: Site AdministratorAlso known as pickled pork in other quarters. This dish when eaten with black pudding (cows or pigs intestines stuffed with a delicious sausage filling) is the traditional Saturday afternoon fare for Barbadians.
Ingredients:
A young pig?s head and 4 trotters or 3lbs of meaty pork, 4 large limes squeezed, salt to taste, 1 medium onion chopped very fine, 1 hot pepper, de seeded and chopped Parsley
Method:
Wash and clean pork very well. Place in a large saucepan of boiling wter and simmer until tender, Remove the meat from the saucepan and plunge into cold water. When cool, remove and cut into bite-sized pieces. Skin and cut the pig tongue lengthways into slices and cut the trotters in half. Put the pork into a bowl and make a brine with the lime juice, water and salt to taste (about 2 cups of brine). Mix this with the onion, cucumber and pepper, and then pour over the meat. Cover and chill in the refrigerator for several hours before serving. Garnish with parsley.
6 Jan 2012