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.
Serve immediately.
Notes
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.