Bajan Souse
A refreshing Barbadian dish of tender pork pickled in a tangy lime, cucumber, and onion brine, served chilled.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the pork in a large pot, cover with water, add 2 sprigs of thyme and 1 tsp salt, and boil for 60 to 75 minutes until fork-tender.
- 2
Drain the pork, let it cool slightly, then cut it into bite-sized pieces, trimming away excess fat.
- 3
In a large bowl, combine the lime juice, water, cucumber, onion, Scotch bonnet, parsley, remaining thyme, and 1/2 tsp salt to make the pickle.
- 4
Add the warm pork to the pickle and toss thoroughly so every piece is coated in the tangy brine.
- 5
Cover and refrigerate for at least 2 hours, stirring once or twice, then serve chilled, traditionally alongside steamed pudding.
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