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1. Wash the pork hocks thoroughly under cold running water, and then place them in a 6- to 8-quart casserole or pot and pour in enough cold water to cover them by about 1 inch. Bring to a boil over high heat, meanwhile skimming off the scum and foam that rise to the surface.
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2. Add the onion and 3 teaspoons of the salt, and reduce the heat to low. Simmer with the lid partially on for about 2 hours. (Keep the hocks covered with water and add more boiling water to the casserole if necessary.)
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3. When they are done, they should show no resistance when pierced with the point of a sharp knife. Transfer the hocks to a plate, strain the cooking liquid through a fine sieve set over a bowl, and put it aside.
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4. While the hocks are still warm, remove and discard the skin and bones. Cut the meat into ½-inch cubes, drop them into a bowl, and add 1 cup of the lime juice and the remaining teaspoon of salt. Turn the meat with a spoon to coat it evenly and marinate it in the refrigerator for at least 12 hours, turning the meat occasionally to keep it well moistened.
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5. Before serving, prepare the sauce in the following fashion: With a small, sharp knife or swivel-bladed vegetable parer, trim and peel the cucumber. Grate enough of the cucumber to fill 1 tablespoon and slice the remaining cucumber crosswise into ¼-inch-thickrounds. Set the slices aside.
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6. Combine the grated cucumber, ½ cup of the reserved cooking liquid, the remaining 1/3 cup of lime juice and the chilies in a serving bowl and stir together until well mixed. Taste the sauce and add salt and freshly ground pep-per if desired.
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7. To serve, drain the diced meat thoroughly and discard the marinade. Add the meat and the cucumber slices to the sauce and turn them about with a spoon until the pieces are evenly coated. Garnish the bowl with watercress or whole fresh chilies.
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8. The pudding, or blood sausage, which traditionally is served with souse, may be presented whole or peeled, sliced crosswise into ½-inch-thick rounds, and arranged attractively on a platter.
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