Pudding and souse

Instructions

1. Cook the pork in salted water for 1 hour 30 minutes until very tender, then drain and let it cool.
2. For the souse, cut the meat and cartilage into small pieces and put them in a bowl with the juice of two limes, the sliced onion, pepper, garlic and thyme.
3. Let the souse marinate in the fridge for at least 2 hours.
4. Grate the raw sweet potato, then mix it with the cornmeal, sugar, cinnamon, clove and raisins.
5. Gradually add the water to get a supple, smooth dough.
6. Spread the dough on a banana leaf, roll it into a cylinder and wrap it tightly in foil or fine cloth.
7. Steam the pudding for 1 hour, then let it rest before slicing.
8. Serve slices of pudding with the very cold souse and cucumber rounds.