Pig Feet Souse is a rather alarming name for a dish, but it is what it is… Pig feet soaked in a spicy, zesty and very tasty liquid.
For Caribbean people, Pig Feet Souse can be described as a rite of passage. Growing up, I enjoyed many a dish. It was often served at family parties. I remember being a kid, hoping my uncle would get tipsy so that he would demand my mother serve the souse!
This dish is superb after a bout of unbridled drinking, it puts you right back on track. It is usual to serve food at the beginning of a party to line stomachs, but instead Pig Feet Souse is reserved for a late night/early morning treat.
To prepare this dish, the pig feet is cooked in lots of water. Then drained and rinsed to get rid of the excess fat, and cut up into pieces. It is then stewed with cilantro and garlic. Finally, scallion, lime juice, vinegar and scotch bonnet is added. After allowing to sit for at least one hour the souse is served warm with cucumber slices and more scallion. It is delicious I tell you.
In early January 2017, my mother demonstrated how to make Pig Feet Souse, there were five of us in attendance and we were so pleased to learn from a master. I would’ve shown my face in the photo, but I looked terrible that day. The ladies in the pics are Tracy, my mother, Alex and Corrine. We are all one crazy family always having fun.
My mother will kill me if she finds I out that her image is displayed on my blog for everyone to see. So shush – secret!
In the Caribbean, it is also tradition to eat souse on a Saturday afternoon. During more than one trip to Barbados, I have been a willing participant in following the “Souse Saturday” signs. If I managed to keep on track with the signs, I would end up at a small kiosk-like stall where a bowl of delicious Pig Feet Souse could be bought for a few dollars. Oh, what good times.
Now I know Pig Feet Souse is an acquired taste, but if you can get a taste for it, you’ll love this recipe.
Rinse pig feet under warm water, then place in pot or pressure cooker.
Cover pig feet with water and add lime and two cloves of smashed garlic, then place on high heat until bubbling, then lower to medium heat.
Cover pot and cook for 2 hours OR cover pressure cooker and cook for 20 mins.
If cooking in a pot, check on water level and add more water if it begins to dry out and drop below the pig feet.
Once meat has softened and begun to fall away from the bones drain and rinse the pig feet a couple of times to remove the fat and then set aside.
Allow to cool until you are able to handle the pig feet.
Place cilantro and 2 cloves of chopped garlic in the blender then add 2 cups of water.
Blend until ingredients are smooth and set aside.
Break up pig feet into approx. four pieces by pulling apart and cutting.
Discard any large and completely meatless bones.
Tip broken up pig feet into pot. If using a pressure cooker, you may have to transfer to a pot for the rest of this recipe.
Add cilantro mixture and the rest of the water and return to a medium heat.
Allow to cook for 30 minutes so that the flavors can penetrate the pig feet a little.
Allow to cool until just warm, then add the white parts of the scallions, lime juice, vinegar and scotch bonnet.
Stir ingredients and allow to sit for at least 1 hour.
When ready to serve, add a couple of generous ladles to each bowl making sure you share the meat evenly.
Slice up some cucumber and add approx. six slices to each bowl, with a generous pinch of the green parts of the scallions.
Pig feet souse can be placed into freezer bowls and frozen for up to 3 months.
Make sure you thaw completely before heating until just warm. Don't forget to add cucumber and green parts of scallion when ready to serve.