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MAILING LIST

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Also known as pickled pork. This dish when eaten

with black pudding (pigs intestines stuffed with a

delicious sweet potato filling) is the traditional

Saturday afternoon fare for Bajans.

INGREDIENTS

• A young pigs' head and

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  4 pigs' feet or 3 lbs. meaty pork

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• 4 large limes , squeezed

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• Salt to taste

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• 1 medium onion, chopped very fine

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• 1 large cucumber, peeled and chopped fine

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• 1 hot pepper, deseeded and chopped

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• Parsley

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Method

Wash and clean pork very well. Place in a large

saucepan of boiling water and simmer until tender.

Remove the meat from the saucepan and plunge

into cold water. When cool, remove and cut into bit

sized pieces. Skin and cut the pig tongue into

lengthway slices and cut 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, then pour

over the meat. Cover and chill in the refrigerator for

several hours before serving. Garnish with parsley.