Gusto TV Pig Foot Souse Recipe - Tangy Chilled Street Food

Pig Foot Souse Recipe (Trinidad and Tobago)

Trinidad Pig Foot Souse recipe brings together tender pig’s feet with fiery green seasoning and lime-vinegar broth, creating a dish that’s perfect for Carnival mornings or cooling hangover cures. Featured on Global Street Eats, this recipe combines collagen-rich pig’s feet with culantro-scotch bonnet marinade for a bold, refreshing street food that’s easy to recreate at home.

The Inspiration

Pig Foot Souse represents Trinidad’s genius for transforming humble ingredients into craveable street food. Born from Carnival mornings and late-night lime outings, this chilled pig’s feet dish balances fiery heat with cooling lime and cucumber—perfect for sobering up after fetes. The “green seasoning” (culantro, scotch bonnet, garlic) creates addictive flavor layers that penetrate collagen-rich pig’s feet during cooking, then refresh in tangy vinegar-lime broth. Devan Rajkumar captures authentic Trini souse technique on Global Street Eats, honoring roadside vendors who serve it ice-cold from massive bowls. Unlike hot stews, souse lives in the fridge—flavors intensify overnight, making Day 2 even better.

Ingredients

For the Green Seasoning:

½ bunch culantro
2 stalks celery
½ bunch parsley
3 sprigs thyme
4 scallions, rough chopped
2 green scotch bonnet peppers
6 cloves garlic
1 yellow onion, rough chopped
2-inch chunk ginger, peeled
Juice of 3 limes
Salt

For the Pig Foot Souse:

1 lb pigs feet cut into large chunks (ask your butcher to cut the feet)
1/2 bunch culantro, chopped
1 onion, sliced thin
1 large cucumber, sliced thin
3 limes
¼ cup (60ml) white vinegar
Salt

Methods

Prepare the pig’s feet:

Soak the pig’s feet in cold water overnight. Rinse and clean thoroughly.

Make the Green Seasoning:

Add all the green seasoning ingredients to a food processor and blend to combine.

Make the Pig Foot Souse:

Add the pig’s feet and half the green seasoning to a large pot filled with water. Cover with the lid, bring to a boil over high heat, then turn down to a simmer and cook for 1-2 hours, or until the pig’s feet are fall apart tender.
Drain the pig’s feet and place them in a large bowl along with the remaining green seasoning as well as the culantro, onion, cucumber, vinegar, and the juice of 2 limes. Cover completely with water and season with salt to taste.
Cover the bowl with plastic wrap and place in the fridge for 2 hours or overnight.
Serve the souse chilled with lime wedges.

Serving Suggestions

Serve Trinidad Pig Foot Souse straight from its chilling bowl with extra lime wedges for squeezing, perfect for Carnival mornings when you need spicy relief after fete nights or as refreshing lunch that sobers you up instantly. Pair with hot sada roti or coconut bake to soak up tangy broth, ice-cold Carib beer or sorrel to tame scotch bonnet fire, and pickled cocoa sticks for crunch contrast. For parties, present family-style in large glass bowls surrounded by lime halves, sliced cucumbers, and communal spoons—encourages the messy, satisfying eating ritual where tender pig’s feet slip clean from bones. Works equally well for brunch recovery, beach picnics (keep ice-packed), or late-night street food cravings when only chilled souse satisfies.

Final Thoughts

This Pig Foot Souse recipe celebrates Trinidad’s street food brilliance—humble pig’s feet transformed into addictive chilled perfection. Devan Rajkumar’s Global Street Eats version makes authentic Trini souse accessible while preserving green seasoning magic and proper collagen technique. The beauty lives in patience: overnight soaking, slow boiling, extended chilling creates flavor impossible to rush. Whether nursing Carnival hangovers or introducing friends to Caribbean genius, pig foot souse delivers every time—spicy, tangy, tender, unforgettable.

Find more recipes from Global Street Eats here!