📝 About This Recipe
A celebrated cornerstone of West Indian culinary tradition, Souse is a vibrant, refreshing, and tangy dish that transforms humble cuts into a gourmet experience. This recipe features tenderized pig trotters and ears simmered to perfection and then steeped in a 'clear' lime and cucumber pickle infused with fiery scotch bonnet peppers and aromatic parsley. It is a masterful balance of gelatinous texture and zesty acidity, traditionally enjoyed as a weekend brunch or a lively party appetizer.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Pig Trotters (cleaned and chopped into 2-inch pieces)
- 2 pieces Pig Ears (thoroughly cleaned and sliced into strips)
- 6 cloves Garlic (smashed)
- 3 Bay Leaves (dried)
- 1 tablespoon Whole Black Peppercorns
- 2 tablespoons Salt (for the boiling water)
The Pickling Liquid
- 1 cup Fresh Lime Juice (about 8-10 limes)
- 4 cups Cold Water (distilled or filtered preferred)
- 1-2 Scotch Bonnet Pepper (finely minced; seeds removed for less heat)
- 1 large Cucumber (thinly sliced into rounds or half-moons)
- 1 medium Red Onion (thinly sliced into rings)
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Sea Salt (adjust to taste)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the pig trotters and ears with lime juice or vinegar and salt. Scrub well and rinse under cold running water to ensure a clean, neutral base for the broth.
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2
Place the cleaned meat in a large heavy-bottomed pot or pressure cooker. Cover with water by at least 3 inches.
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3
Add the smashed garlic, bay leaves, peppercorns, and 2 tablespoons of salt to the pot. These aromatics will season the meat from the inside out.
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4
Bring to a rolling boil, then reduce heat to medium-low. Simmer uncovered for 1.5 to 2 hours (or 45 minutes if using a pressure cooker) until the meat is tender but not falling off the bone. It should have a slight 'snap'.
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5
While the meat cooks, prepare the pickling liquid. In a large glass or ceramic bowl, combine 4 cups of cold water with the fresh lime juice and sea salt. Stir until the salt is completely dissolved.
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6
Stir in the minced scotch bonnet, sliced red onions, and half of the chopped parsley into the lime water. Let this sit at room temperature to infuse.
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7
Once the meat is cooked, drain it immediately and discard the boiling liquid and whole aromatics. This prevents the souse from becoming greasy or cloudy.
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8
Rinse the cooked meat once more with cold water to remove any excess fat or residue, then place the warm meat directly into the cold pickling liquid.
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9
Add the sliced cucumbers to the bowl. Ensure the meat and vegetables are fully submerged in the liquid.
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10
Allow the souse to marinate at room temperature for at least 1 hour. For the best flavor, refrigerate for 3-4 hours to allow the lime and pepper to penetrate the meat.
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11
Before serving, taste the liquid. It should be bright, salty, and spicy. Adjust with more lime or salt if necessary.
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12
Garnish with the remaining fresh parsley and serve in bowls with plenty of the pickling juice.
💡 Chef's Tips
For a crystal-clear souse, never use the water the meat was boiled in; always create a fresh lime-water base. If you prefer a milder heat, keep the scotch bonnet whole but pricked with a fork rather than minced. Ensure the meat is still warm when added to the pickle; this helps the flavors absorb more effectively as the meat cools. You can substitute or add chicken feet or cow skin using the same method for different textures. Avoid using a metal bowl for marinating, as the high acidity of the lime can react with the metal; glass or ceramic is best.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttery Caribbean hard dough bread for soaking up the juice. Pair with boiled green bananas or steamed sweet potatoes for a hearty, traditional meal. Enjoy alongside a cold lager or a tall glass of ice-cold sorrel drink to balance the spice. Commonly served as a 'cutter' or snack during festive gatherings and weekend lime sessions. Add a side of avocado (pear) slices to provide a creamy contrast to the acidic pickle.