Pudding and souse – sweet potato and tangy pork

Ingredients

• 800 g boneless pork shoulder
• 1 bay leaf
• 800 g peeled sweet potato
• 40 g melted butter
• 1 egg
• ½ dl water
• 2 finely chopped spring onions
• 1 tsp dried thyme
• ½ tsp dried marjoram
• 1 diced cucumber
• 1 small thinly sliced onion
• 3 limes
• ½ finely chopped chilli
• 2 tbsp chopped parsley
• salt and pepper

Method

1. 1Boil large pork pieces with bay leaf in lightly salted water for 90–110 minutes until tender. Reserve 2 dl broth and cool meat slightly.
2. 2Finely grate sweet potato. Mix with butter, egg, water, spring onions, thyme, marjoram, salt and pepper. Spread in a greased dish and bake at 180°C for 45–55 minutes until set and cooked through.
3. 3Cut meat smaller. Mix with cooled broth, cucumber, onion, lime juice, chilli and parsley and season.
4. 4Refrigerate pork mixture for at least 20 minutes. Serve with warm sweet potato pudding.