Vincentian Pork Souse

Name: Vincentian Pork Souse
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Saint Vincent and the Grenadines
Ingredients: 2 lbs pig’s trotters or pork, cut into pieces; 1 cucumber, sliced; 1 onion, sliced; 2 scallions, chopped; 1 scotch bonnet pepper, minced; Juice of 6 limes; 1 sprig fresh thyme; Salt and black pepper to taste; Chopped parsley, for garnish

6 servings30 min prep60 min cookMedium Saint Vincent and the Grenadines

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The Story Behind It

The Tale of Vincentian Pork Souse

Story updated September 17, 2026

Vincentian pork souse, pickled boiled pork dressed with lime, cucumber, and hot pepper, follows the same Caribbean-wide souse tradition found in Barbados and beyond, likely rooted in African offal-cooking practices combined with European pickling methods brought by colonists.

Ingredients

Scale:· 6 servings

2 lbs pig’s trotters or pork, cut into pieces
1 cucumber, sliced
1 onion, sliced
2 scallions, chopped
1 scotch bonnet pepper, minced
Juice of 6 limes
1 sprig fresh thyme
Salt and black pepper to taste
Chopped parsley, for garnish

Instructions

1Boil the pork pieces in salted water with thyme until very tender, about 50-60 minutes.
2Drain and let cool slightly, then cut into bite-sized pieces.
3Combine the cooked pork with cucumber, onion, scallions, and scotch bonnet pepper in a large bowl.
4Pour lime juice over the mixture, ensuring everything is well coated.
5Season with salt and black pepper, and let marinate in the refrigerator at least 1 hour, tossing occasionally.
6Garnish with chopped parsley.
7Serve chilled as a refreshing, tangy dish.

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