Souse

Name: Souse
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Saint Vincent and the Grenadines
Ingredients: 2 lbs pig's feet, cleaned; 1 cucumber, sliced thin; 1 onion, sliced thin; 2 limes, juiced; 1 hot pepper, sliced; salt, to taste; water, for boiling; parsley, for garnish; black pepper, to taste

6 servings30 min prep40 min cookMedium Saint Vincent and the Grenadines

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The Story Behind It

The Tale of Souse

Souse, a pickled pork dish often made with pig's feet or head, is found throughout the English-speaking Caribbean, rooted in the necessity of using the whole animal that developed during and after slavery. It's traditionally served with lime, cucumber, and hot pepper.

Ingredients

Scale:· 6 servings

2 lbs pig's feet, cleaned
1 cucumber, sliced thin
1 onion, sliced thin
2 limes, juiced
1 hot pepper, sliced
salt, to taste
water, for boiling
parsley, for garnish
black pepper, to taste

Instructions

1Clean pig's feet thoroughly, then boil in salted water until very tender, about 1-1.5 hours, skimming foam as needed.
2Remove meat from bones once cool enough to handle, and cut into bite-sized pieces.
3Place the meat in a bowl with sliced cucumber and onion.
4Pour over fresh cold water mixed with lime juice, salt, and sliced hot pepper to create a tangy pickling liquid, ensuring the meat is well covered.
5Cover and refrigerate for several hours or overnight to let the flavors develop.
6Taste and adjust lime, salt, and pepper before serving.
7Serve cold, garnished with parsley, often alongside bakes or as a weekend brunch dish.

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