Pigfoot Souse

Ingredients

• 2 lbs pig feet (cut into pieces by a butcher)

• Fresh lime or lemon juice (for washing and mixing)

• 4 cups water (plus extra for boiling)

• 1 to 2 cups cucumber (thinly sliced)

• 1 cup onion or red onion (thinly sliced)

• 1/4 cup garlic (finely chopped or thinly sliced)

• 1/3 cup chadon beni / culantro (finely chopped, or substitute cilantro)

• Scotch bonnet or hot pepper (finely chopped, to taste)

• 1/4 cup lime juice (for the marinade)

• Salt and black pepper (to taste)

Preparation Steps

1. Clean the meat: Wash the pig feet pieces thoroughly with cool water and lime juice. Let them sit in a lime-water solution for 5 to 10 minutes to remove any strong scent, then rinse and drain.

2. Boil the pig feet: Place the cleaned pieces in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 2 hours (or about 20 to 30 minutes in a pressure cooker) until the meat is very tender and soft.

3. Cool and rinse: Drain the cooked pig feet and rinse them under cold water to stop the cooking process.

4. Assemble the souse: Place the cooled meat in a deep bowl. Add the sliced cucumbers, onions, garlic, hot peppers, chadon beni, lime juice, salt, and black pepper. Add about 2 cups of fresh water (or enough to create a light brine) and mix well.

5. Marinate and serve: Cover the bowl and let it marinate in the refrigerator for at least 2 hours—or overnight—so the vibrant, sour, and spicy flavors fully penetrate the meat. Serve ice-cold.