People will always find a fault in what ever you do. If you like lots of parsley sir it's fine with me. I live in Barbados and I've seen souse cooked all sorts of ways. I guarantee if you did Bajan sweet bread you'd get a thousand variations coming from the critics. Thank you for your take on the souse, it looks fine to me. 🙏🏿🙏🏿🙏🏿
It's true,and some dishes r prepared differently some may use other ingredients it's your choice ,and there is nothing wrong with trying something new for a change,here we use salted crackers or bread to make black pudding and the pigs blood ....pudding and souse just taste soooo good❤❤❤
In Barbados we cook the meat first with salt only. Then we make the pickle with cucumber, parsley, thyme Chives, scotch bonnet pepper,salt Marjoram and lime juice. The we cut up the meat and add it to some of the pickle. We leave some of the pickle to add on the side. We use pig's tongue, ears, flaps, pig's feet and pork shoulder. We prepare and serve it on the same day It is only called souse if it is pork otherwise it is just pickle. We do not use garlic or cilantro
This is the beauty about cooking. We all make things to our own tastes. I don't eat pig feet, but I make this with smoked mackerel and it's so tasty. Had it at a Bajan restaurant, now I make my own 😉
I'm a bajan living in Barbados and I always use salt, herbs esp thyme and stalks of the other herbs plus onion and garlic when I cook my pork for the souse. It adds lots of flavour and depth to the souse. I also don't put the pork in all of the pickle. Not as much parsley in the pickle as he has done but thats the beauty of cooking, we cook to our own taste.
@@msg4141 agreed. I didn't agree with all his methods but that's the beauty of cooking, we all can differ. I grate my cucumber which really necessitates less lime than he used. Also not quite as much parsley as he did. Love it!
Okay I love souse but I was only doing pig foot or chicken foot so my kids don't like it but thank you in advance because I know they'll eat this great job 😃
These typos bro. Should have been de pickle souse. I also marinated and baked some and it tastes so good! My son is freaking out! We real bajan herbs and spices and real REAL seasonings. Lol
Yes Man I like your recipe. The other versions use very tough cartridge ridden meat gnarly pork bits. Using straight up pork stew cuts is the way to go. I personally like rice wine vinegar with tarragon as a seasoning with hot sauce as a finish. Good job you get the sub.
@@WEEKESKITCHEN if you like souse try making a boiled hearty cow foot jelly with lots of garlic. Google petcha an eastern European culinary treat. The skin and bits all get ground up with the final broth to cool gel and serve as aspic. Again a squeeze lemon /lime/ vinegar/ grind o pepper /and you got pure man foods again . RS
New subscriber, please what do you pair the sous with as am not from your side of the world? Please what does all the goodies you added do to the body? Very curious and want to search for all those ingredients. Thank you my personal chef.
Sir why you do me this. There was a lady who loved close to rodger avenue in brooklyn. She jse to make black pudding and souse. Lots of pastries every weekend. Bring back the 90s😢
@@aacmove I'm acutely aware of cross contamination, microorganisms, fomites etc.(and if that happens at least it will be contained to his own house, not like he's running a food cart etc) So, my point is no need to attack someone's appearance to get a message across, what good comes of it anyway? That's my point. Ciao.
@@lorettei3936 I didn't mention anything about his appearance. Only the fact that he put his fingers 02:30 (which had touched other raw foods, despite wearing gloves) into the salt bowl, rather than using a spoon. You read something else.
I guess he didn't had sense to know the bowl was too small to mix it up right I'm glad he didn't use the pig feet that would have been very interesting to watch.
I am a bajan and we don't make souse like you, I make souse and my family make souse every week. season pork no dice pork no, where is the pig ears trotters a d so on. you need to go back to the drawing board. pickle has no colour but green too much parsley. 1/10
You expect people to make food like you? Every Bajan don't cook they same way? There is variations. I thought people knew that? Not even you and your own family cooks the same way and have the same tastes. Give the man a break.
I am too don't care will eat it now you cook it every week where you live let me know I coming letting know when I show up at your I will carry my bowl let me in 😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜
People will always find a fault in what ever you do. If you like lots of parsley sir it's fine with me. I live in Barbados and I've seen souse cooked all sorts of ways. I guarantee if you did Bajan sweet bread you'd get a thousand variations coming from the critics. Thank you for your take on the souse, it looks fine to me. 🙏🏿🙏🏿🙏🏿
thank you for such kind words.
It's true,and some dishes r prepared differently some may use other ingredients it's your choice ,and there is nothing wrong with trying something new for a change,here we use salted crackers or bread to make black pudding and the pigs blood ....pudding and souse just taste soooo good❤❤❤
Barbados to de world!!😁
Brings back memories as my dad was a Bajan use too make this dish it's nice chiĺled with Pork ❤👌
Hi my people St Peter in the house watch from USA
Yum 😋 thanks for sharing 😊
In Barbados we cook the meat first with salt only. Then we make the pickle with cucumber, parsley, thyme Chives, scotch bonnet pepper,salt Marjoram and lime juice. The we cut up the meat and add it to some of the pickle. We leave some of the pickle to add on the side.
We use pig's tongue, ears, flaps, pig's feet and pork shoulder.
We prepare and serve it on the same day
It is only called souse if it is pork otherwise it is just pickle.
We do not use garlic or cilantro
This is the beauty about cooking. We all make things to our own tastes. I don't eat pig feet, but I make this with smoked mackerel and it's so tasty. Had it at a Bajan restaurant, now I make my own 😉
You are perfectly right , too much green, we only use parsley , where are the other pig parts , a big no to this recipe
I'm a bajan living in Barbados and I always use salt, herbs esp thyme and stalks of the other herbs plus onion and garlic when I cook my pork for the souse. It adds lots of flavour and depth to the souse.
I also don't put the pork in all of the pickle.
Not as much parsley in the pickle as he has done but thats the beauty of cooking, we cook to our own taste.
@@msg4141 agreed. I didn't agree with all his methods but that's the beauty of cooking, we all can differ. I grate my cucumber which really necessitates less lime than he used. Also not quite as much parsley as he did. Love it!
That is and old pic too late
Okay I love souse but I was only doing pig foot or chicken foot so my kids don't like it but thank you in advance because I know they'll eat this great job 😃
thank you
I gotta make this❤my favorite
Love this stuff!!!
Not cooked in Jamaica..well not my family, but me love it sah!
Nice recipe
Thank you
Yes my favorite dish
Very good video
Way to rep cuz. Another amazing meal from WEEKESKITCHEN!
Big up d 246 Bajan cooks💓💓
I am sure your variation taste good though 👍
Thanks for watching
Alright Chef Weekes! I did my pudding and souse today will send you a pic, when all done. Dr pickle pork taste so good already. Pudding in de oven.
These typos bro. Should have been de pickle souse. I also marinated and baked some and it tastes so good! My son is freaking out! We real bajan herbs and spices and real REAL seasonings. Lol
Please send me some my mouth is water put some breadfruit on the side I am coming back home to my black pudding and souse where you live I am come
👍
You should do cou cou next!!
Oh yesssss! Would love to see that!
You need to stop I am already go nuts over here don't do this to me
Second video I seen where lime or lemon is used and that’s okay, I use 1 lemon and vinegar. I’m gonna try lime and no vinegar.
What part of the pig did you use? Also I noticed you did not use water to make the brine!
Yes Man I like your recipe.
The other versions use very tough cartridge ridden meat gnarly pork bits.
Using straight up pork stew cuts is the way to go.
I personally like rice wine vinegar with tarragon as a seasoning with hot sauce as a finish.
Good job you get the sub.
Thank you so much!
@@WEEKESKITCHEN if you like souse try making a boiled hearty cow foot jelly with lots of garlic.
Google petcha an eastern European culinary treat.
The skin and bits all get ground up with the final broth to cool gel and serve as aspic.
Again a squeeze lemon /lime/ vinegar/ grind o pepper /and you got pure man foods again . RS
I need that shirt
Nice love it I'm from stkitts and Nevis
Is that a pork shoulder that was cut up?
Looks delicious.
yes it is
Sheeesh one time for Barbados’s
New subscriber, please what do you pair the sous with as am not from your side of the world? Please what does all the goodies you added do to the body? Very curious and want to search for all those ingredients. Thank you my personal chef.
black pouding
I love souce I'm making mines right now with 🐖 feet
Ill try the pork instead of feet .
My man said “cirancho”😂
Can I place an order? Looking good
Thank you!
Did you use all the cucumbers, where did you get the pork? Just pork in the supermarket or a butcher? How many limes n parsley did you use?
Got the pork from the store. I used all the cucumbers, keep in mine it all depends on how much you making
Hey Al what's up did not know you had a channel you go, dude Jennifer
Sir send me some weekend food
100 from a vegan
🇧🇧 🇧🇧 🇧🇧 🇧🇧
Thanks for yout recripe, but you are over kill on the ingredients added to the souse, eg. Blackpepper... non- trafitional
Here is the breadfruit?
Can you do this with chicken?
I don't see why not. I think I will try it
I don't see why not. I will try it.
I don't see why not. I will try it.
Sir why you do me this. There was a lady who loved close to rodger avenue in brooklyn. She jse to make black pudding and souse. Lots of pastries every weekend. Bring back the 90s😢
You needed a bigger bowl hon.
I've never had souse made this way...we Antiguans use pig feet and ears...even cowfoot! Every island is different
Yes some bajans also do this but I’d kids never liked all the extra stuff😂 so they started using belly pork for us boring kids
Man let tell ya u don't song like no bajan
born in New York lived in Barbados for 10 years
Alot of ingredients not alot of meat what parts of pork is it
Personally I don't like pork, but usually intestines are used or feet
Trotters face and tail
big man souse dont have yellow in it, if you aint gine do it right then leave it out..
thanks for the feedback, do u have a videos of anything u made?
No complete seasoning ,who told you that?
thanks for you feedback have a great day
That's a variation,not original black pudding n so use or even souse
send me your recipe
There's no lime in your ingredients star
do I need to add?
Your not from Barbados bruh 😂
o really didn't know that lol
Next time don't put your porky fingers in an open salt bowl.
Guess the part about be kind just doesn't apply to some...
@@lorettei3936 cross contamination in the kitchen, especially with uncooked meat, is a real thing. So what is your point?
@@aacmove I'm acutely aware of cross contamination, microorganisms, fomites etc.(and if that happens at least it will be contained to his own house, not like he's running a food cart etc) So, my point is no need to attack someone's appearance to get a message across, what good comes of it anyway? That's my point. Ciao.
@@lorettei3936 I didn't mention anything about his appearance. Only the fact that he put his fingers 02:30 (which had touched other raw foods, despite wearing gloves) into the salt bowl, rather than using a spoon. You read something else.
Everyone thanks for watching, thanks for the feedback and have a great day.
I guess he didn't had sense to know the bowl was too small to mix it up right I'm glad he didn't use the pig feet that would have been very interesting to watch.
you made me laugh, funny!
I am a bajan and we don't make souse like you, I make souse and my family make souse every week. season pork no dice pork no, where is the pig ears trotters a d so on. you need to go back to the drawing board. pickle has no colour but green too much parsley. 1/10
thanks for the feedback, have a great day
Yuh well fass
You expect people to make food like you? Every Bajan don't cook they same way? There is variations. I thought people knew that?
Not even you and your own family cooks the same way and have the same tastes. Give the man a break.
@@brownstar45 100% correct! So brilliantly explained, there will never be 2 kitchens that taste exactly alike
I am too don't care will eat it now you cook it every week where you live let me know I coming letting know when I show up at your I will carry my bowl let me in 😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜😜
Y’all can’t cook ! Yes I said it !!!!!!
Ok