Pig Foot Souse (Trinidad and Tobago)
Ingredients:
This authentic Pig Foot Souse recipe captures the bold, tangy, and spicy flavors of Trinidadian street food, featuring tender pig’s feet marinated in fresh green seasoning, cucumber, and lime. Served chilled, it’s a refreshing and unforgettable taste of the islands
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
Method:
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.