Pig foot souse

I absolutely love pig foot souse. I don’t have it very often because it is very fattening. I remember the very first time I was going to make it, I wasn’t even in the country and I called my mother long distance to ask her how to make it, got all my ingredients at a West Indian store nearby and then later enjoyed a delicious bowl of souse with my husband and some friends. You just can’t beat the dishes we grew up with.

You will need:

1 lb meat (pig’s feet)
2 cloves garlic
1 pimento pepper
1 large sweet pepper
2 – 3 leaves of broad leaf thyme
A few chive leaves, chopped
Salt to taste
1- 2 cucumbers
1 hot pepper (optional)
3 limes
1 medium sized onion sliced
cold water
10 leaves chadon beni

Method:

Clean the meat and soak it in some water and lime. Season with green seasoning, garlic and onion. Put meat to cook in boiling water. Pressure cook for about 1/ 2 hour. Remove from the pressure cooker and place in a bowl.

Throw away the water from the pot and replace with fresh water. You can wash the meat a few times to wash out the excess oil. Place all of the remaining ingredients (not the cucumbers) into the pressure cooker of water and let boil for an hour give or take. You would know if it’s finished when you check the pot. Add salt to taste or boil longer if necessary.

Add the cucumbers once the pot is finished, along with some lime juice if you wish. If you are using pig knuckle (the part above the foot) then you do not need to throw away the water after boiling. You simply wash and lime the meat as usual, then you can add all of the ingredients in with the meat (not the cucumbers) and let boil for about an hour. Once it is to taste then you can add the cucumber and lime and enjoy. Works well with cow feet as well.