Pork Souse

Name: Pork Souse
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6
Ingredients: 1000 g Pork Feet (cleaned); 2200 ml Water; 10 g Salt; 2 pcs Bay Leaf (whole); 200 g Onion (thinly sliced); 200 g Cucumber (thinly sliced); 200 ml Distilled White Vinegar; 60 ml Lime Juice; 1 pcs Scotch Bonnet Chili (thinly sliced); 2 g Black Pepper; 4 g Salt

Pork souse is a chilled Caribbean preparation of tender pork in a sharp vinegar-and-citrus dressing. This version uses pork feet, cucumber, onion, and chile.

Prep

25m

Cook

2h 30m

Serves

Regional versions

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Antigua & Barbuda
Grenada

Estimated

Nutrition

Per serving

445kcal

Calories

31g

Protein

32g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pork

1kg
Pork Feet (cleaned)
2.2l
Water
10g
Salt
2pcs
Bay Leaf (whole)

Marinade

200g
Onion (thinly sliced)
200g
Cucumber (thinly sliced)
200ml
Distilled White Vinegar
60ml
Lime Juice
1pcs
Scotch Bonnet Chili (thinly sliced)
2g
Black Pepper
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the pork feet in a pot with the water, salt, and bay leaves. Bring to a boil, then simmer until very tender and the meat reaches at least 71°C (160°F).
02
Drain the cooked pork feet and let them cool enough to handle. Cut them into serving pieces.
03
Combine the onion, cucumber, distilled white vinegar, lime juice, scotch bonnet chili, black pepper, and the salt in a bowl.
04
Add the warm cooked pork to the marinade and toss well so everything is coated.
05
Chill until thoroughly cold and the flavors have blended, then serve. Refrigerate within 2 hours and keep chilled until serving.

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