Pork SousePickled Pork Feet
Grenadian pork souse pairs thoroughly cooked pork feet with a sharp lime-and-vinegar dressing, cucumber, onion, and chile. It is chilled before serving and must be kept refrigerated; it is not a shelf-stable pickle.
Prep
4h 20m
Cook
2h 30m
Serves
6
Regional versions
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- Antigua & Barbuda
- Grenada
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.2kgPork Feet (split and cleaned)
- 2lWater
- 10gSalt
- 250mlDistilled White Vinegar
- 60mlLime Juice
- 160gOnion (thinly sliced)
- 250gCucumber (sliced)
- 1pcsScotch Bonnet Chili (thinly sliced)
- 4gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork feet in a large pot with the water and salt. Bring to a boil, skim the surface, then simmer until the meat is very tender and at least 71°C (160°F).
- 02
Drain the pork feet and cool them promptly in a shallow container. Refrigerate until cold.
- 03
Combine the distilled white vinegar, lime juice, onion, cucumber, scotch bonnet chili, and black pepper in a nonreactive bowl.
- 04
Add the chilled pork feet and toss thoroughly in the dressing.
- 05
Cover and refrigerate for at least 4 hours so the flavors blend. Serve cold and keep refrigerated; do not treat the souse as shelf-stable.
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