Jamaican Pig Tail Soup with Dumplings

Jamaican pig tail soup is a hearty one-pot soup of salted pork, yellow split peas, root vegetables and small flour dumplings called spinners. The pork gives the broth a deep, savory flavor, while pumpkin and starchy vegetables make it filling; recipes vary by household, so the vegetables and seasonings can be adjusted to suit what is available.

Ingredients

1½ lb (680 g) salted pig tails, cut into sections
8 cups (1.9 L) cold water for soaking the pig tails, plus more for rinsing
1 cup (200 g) dried yellow split peas, rinsed
10 cups (2.4 L) fresh water for the soup
1 medium yellow onion (about 150 g), peeled and roughly chopped
4 garlic cloves (about 12 g), peeled and crushed or finely chopped
3 scallions (about 30 g), trimmed and sliced
6 fresh thyme sprigs (about 6 g)
1 tsp ground allspice (2 g), or 6 whole allspice berries
1 whole Scotch bonnet pepper, left uncut
1 lb (450 g) pumpkin or firm winter squash, peeled and cut into 1-inch (2.5 cm) pieces
1 lb (450 g) yellow yam, peeled and cut into 1-inch (2.5 cm) pieces
1 chayote, also called chocho (about 250 g), peeled, seeded if needed and cut into chunks
2 green bananas (about 200 g total), peeled and cut into chunks
2 medium carrots (about 150 g), peeled and cut into thick rounds
2 cups (250 g) all-purpose flour, plus a little extra for shaping
½ cup (120 ml) cool water for the dumplings, plus 1–2 tbsp (15–30 ml) more if needed
½ tsp fine salt (3 g) for the dumpling dough
½ tsp freshly ground black pepper (1 g)

Instructions

Desalt the pig tails. Put the salted pig tails in a large bowl and cover with 8 cups (1.9 L) cold water. Refrigerate for 8 hours, changing the water once or twice if convenient. Drain and rinse the pieces well. This soak removes surface salt, but the meat will still season the broth, so do not add salt to the soup at the start.
Soak the peas and prepare the vegetables. During the final 2 hours of the pig-tail soak, cover the rinsed split peas with plenty of cold water in a separate bowl and leave them to soak. Drain before using. Peel and chop the vegetables, keeping the pumpkin, yam, chayote, bananas and carrots in similarly sized pieces so they cook at a similar pace. Wash your hands and clean the work surface after handling the raw pork.
Blanch the pork. Put the pig tails in a large soup pot and cover with fresh water. Bring to a boil and cook for 10 minutes. Drain and discard this water, then rinse the pot and the pieces. Blanching helps remove additional salt and any foam that would otherwise cloud the broth. Do not skip the drain-and-rinse step if the tails are very salty.
Simmer until the pork is tender. Return the pig tails to the pot and add 10 cups (2.4 L) fresh water, the onion, garlic, scallions, thyme, allspice and whole Scotch bonnet. Bring to a boil, then lower the heat to maintain a gentle simmer. Partly cover and cook for about 75 minutes, until the meat is becoming tender. Keep the pepper whole; if it splits, the soup can become much hotter. Add a little hot water if the liquid level drops enough to uncover the meat.
Check the pork and add the peas. Check a thick meaty portion with a food thermometer, avoiding the bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; let the checked piece rest for 3 minutes before returning it to the pot. The longer simmer should make the tails tender enough to eat easily. Stir in the drained split peas and simmer gently for 35 minutes, stirring occasionally so the peas do not settle and catch on the bottom.
Make the spinners. While the peas cook, mix the flour and ½ tsp salt in a bowl. Pour in ½ cup (120 ml) water gradually, mixing until a firm dough forms. Add the extra water a tablespoon at a time only if dry flour remains. Knead briefly until smooth, cover and let the dough rest for 10 minutes. Pinch off grape-sized pieces and roll each between your palms into a slim spindle, about 2 inches (5 cm) long. Keep them small so they cook through in the soup.
Add the vegetables. Stir the pumpkin, yam, chayote, green banana, carrots and black pepper into the pot. Keep the soup at a steady simmer for 10 minutes, then add the spinners a few at a time, stirring gently to keep them from sticking together. Simmer for another 15 minutes, or until the dumplings are cooked through and the vegetables are tender when pierced with a fork. If the soup gets thicker than you like, loosen it with a splash of hot water.
Taste and finish. Lift out the thyme stems and Scotch bonnet. Taste the broth before adding any salt; salted pig tails differ in saltiness, and the soup may need none. Add a little black pepper or salt only if needed. If you want more heat, carefully pierce the pepper and let it steep briefly, tasting as you go. Serve hot, with a piece of pig tail, vegetables and dumplings in each bowl.

Tips

Control the salt before it reaches the pot. Salted pig tails are not all cured to the same level. Soak them in the refrigerator, change the water if possible, and blanch them in fresh water before making the broth. If the finished soup is still too salty, add hot water and more unsalted vegetables rather than trying to mask the salt with extra spice.
Use the right texture of yam and banana. Yellow yam and green bananas are traditional options, but they may be difficult to find outside Caribbean grocery stores. The yam contributes a dense, firm bite; substitute waxy potato or additional pumpkin if needed. Green cooking bananas can be replaced with a firm, not fully ripe plantain, which will taste a little sweeter and may soften faster.
Keep the dumplings compact. A soft, sticky dough is difficult to roll and can break apart in the broth. Add water gradually, use a light dusting of flour on your hands, and roll slender spinners rather than large balls. If the dough feels dry and cracks, knead in a teaspoon of water at a time.
Manage the Scotch bonnet carefully. Leaving it whole gives the soup fragrance without making it aggressively hot. Avoid pressing it against the pot or stirring it hard. If you cut or handle the pepper, wash your hands and utensils thoroughly before touching your face or other food.

Serving Suggestions

Serve the soup as a complete meal in wide bowls, making sure each serving gets broth, a few pieces of vegetables, spinners and a portion of pig tail. The soup is substantial on its own, but a small side of sliced avocado or a crisp cabbage salad adds a cool, fresh contrast. If you are serving a crowd, set out extra sliced scallions and hot pepper sauce separately so guests can adjust their bowls without changing the heat for everyone.

For a more traditional Caribbean-style spread, pair it with a simple green salad or steamed callaloo if you have it. Because the soup contains both dumplings and starchy vegetables, additional rice or bread is usually unnecessary. If the broth thickens while it stands, stir in a little hot water just before serving and taste again for seasoning.

Variations

Vegetables vary from cook to cook. If yellow yam or chocho is unavailable, use a mix of firm potato, sweet potato or additional squash. These substitutes make the soup sweeter or softer than the original ingredients, so add them in pieces large enough to hold their shape. Dasheen, also called taro, or a small amount of callaloo can be added when available; add leafy greens near the end so they wilt without becoming dull and overcooked.

For a thicker, pea-forward broth, mash a few cooked peas and pieces of pumpkin against the side of the pot, then stir them back in. For a milder version, remove the Scotch bonnet early and omit black pepper at first. If you want a more pronounced pepper flavor, serve sliced fresh pepper on the side rather than cutting it into the whole pot. Some cooks use flour dumplings, while others leave them out or choose a different dumpling shape; the spinners here are easy to roll and cook quickly.

You can also make the soup with a smaller amount of pig tail and more vegetables, but the broth will be less rich and salty. Do not replace salted pig tails with an equal weight of fresh, unsalted pork and expect the same seasoning: fresh pork gives a much milder broth. If using fresh pork instead, season carefully and taste near the end, while still following the safe cooking guidance for the cut.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. Keep the soup refrigerated for 3–4 days. The dumplings and vegetables continue to absorb broth as they sit, so the soup will be thicker the next day; add water when reheating to bring it back to a spoonable consistency. The pig tails contain bones, so take care when portioning stored soup and do not assume a piece of meat is boneless.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Avoid a hard boil, which can break up the vegetables and dumplings. If reheating in a microwave, use a covered microwave-safe bowl, stir partway through and check the center with a food thermometer. Freeze soup in airtight containers for up to 2–3 months for best quality; leave room for expansion and thaw it in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

Do I have to soak salted pig tails overnight?

An 8-hour refrigerated soak is a useful starting point because it draws out some of the curing salt. If the pieces are especially salty, soak them longer, changing the water once or twice, and keep them cold throughout. The brief blanch and discarded cooking water provide another chance to reduce salt. Avoid soaking pork at room temperature.

Can I make this soup without a pressure cooker?

Yes. This recipe uses a regular heavy soup pot and a gentle stovetop simmer. The pig tails need time to soften, and their cooking time can vary with the size of the pieces and how they were cured. If they are not tender after the stated simmer, continue cooking and check them periodically, adding hot water as needed to keep the pot from drying out.

Why is my soup too salty?

The most common reason is that the pig tails retained more curing salt than expected. Soak them, change the soaking water, rinse well and blanch in fresh water before starting the broth. If the finished soup is still salty, dilute it with hot water and add unsalted pumpkin or other vegetables. Adding dumplings can help balance a serving, but it does not remove salt from the pot.

Can I prepare the dumplings ahead?

You can mix the dough shortly before the vegetables go into the pot, as directed, and keep it covered while it rests. For the best texture, shape and cook the spinners on the day you serve the soup. They soften during storage as they absorb broth, so leftover dumplings will be more tender and less springy than freshly cooked ones.

Can I use canned peas instead of dried split peas?

You can, but the result will have a lighter, less integrated pea flavor because canned peas are already cooked and will not thicken the broth in the same way. Skip the dried-pea soaking and add drained, rinsed canned yellow peas during the last 10–15 minutes, just long enough to heat them through. Check the label for added salt and season the soup only after tasting.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).