One Caribbean Nation. Pudding and Souse The dish Pudding and Souse is a traditional Saturday lunch for many Bajans. The souse is essentially pickled pork and the "pudding" is steamed sweet potato. Traditionally souse was made using the pig trotters (feet), ear, snout and tongue. Today, many people prefer to use lean pork meat instead. The pudding is traditionally served in a casing of pig intestines (similar to sausages) but this is optional. Every Bajan has their favourite dining spot to enjoy this delicacy, or has a "pudding and souse lady" from whom they order on a weekly basis. One of our favourite spots is the Village Bar at Lemon Arbour . Recipe Souse 2 lb pork shoulder cut into 1 inch pieces, or the traditional ear, snout and tongue cut into bite-size pieces. One large onion, diced Two cucumbers, grated Scotch bonnet pepper (or chilli of your choice), finely diced Juice of 3 limes Chopped fresh parsley Boil the pork in s...