Pig Souse
A tangy, chilled dish of pickled pig's feet and ears in a lime-and-pepper marinade with cucumber and onion. It's a bracing, acidic dish traditionally eaten as a weekend treat.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large pot
- •Large bowl or container with lid
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16
- carbs
- 8
- protein
- 22
- calories
- 260
Instructions
- 1
Put the pig's feet, pig's ears, water, and 1 teaspoon salt into a large pot.
- 2
Bring the pot to a boil and skim off any foam. Turn down the heat and simmer 1.5 hours until tender.
- 3
Drain the meat and let it cool. Chop the meat into bite-sized pieces.
- 4
Put the cooked pork, lime juice, cucumber, onion, and scotch bonnet into a large bowl.
- 5
Add the remaining salt. Toss everything together until well combined.
- 6
Cover the bowl and refrigerate for at least 4 hours. Toss the mixture occasionally.
- 7
Serve the dish well chilled.
Chef's tips
Boil the pork until it is completely tender before pickling. Chill the souse (a chilled pickled meat dish) for several hours so the flavors soak in.
Storage
Refrigerate in the pickling liquid up to 4 days.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Not boiling the pork long enough, leaving tough cartilage
- •Using too little lime juice, resulting in a flat pickling liquid
Serving suggestions
Cooked Pig Souse?
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