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Pig’s feet are not everybody’s cup of tea, but for those of us who love them, they are a special treat.
I prepare them quite often, in stews, steamed, braised, Asian style, Latin style, German style; any way is fine with me 🙂
The following dish is Caribbean Style Souse, as I enjoyed it many moon’s ago a couple of times in Trinidad, at the home of my friend Lyron’s mother.
Very spicy and lightly acidic, with lots of vegetables, it was the perfect food on a hot day by the beach, spend in wonderful company and washed down with a few bottles of Carib Beer – nothing else was needed in those moments to feel happy and content 🙂
These meals (and times) are now in the distant past; all that’s left are the happy memories, vividly recalled by preparing the meals we enjoyed together then – Lyron and his wife Dorsey, my wife Maria, myself and Lyron’s mother, whose name eludes me after all these years but whom I always remember when preparing this particular souse………….
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Bon Appétit ! Life is Good !
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Pig’s Feet Souse
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Pig’s Feet Souse
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Pig’s Feet Souse
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- cut 1 large cucumber, 1 bunch chives, 2 large carrots, type and quantity of chilies of your choice, 5 ea red radishes, 1 large onion; make a dressing of 1 cup water, 4 small bay leaves, 1/2 cup white balsamic vinegar, kosher salt, grated ginger, maggi seasoning and garlic paste to taste, mix all except the carrots and bay leaves, set aside
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- rinse 4 lbs pigs feet , cut into large pieces, cover with cold water, season with 1 cup white balsamic vinegar (or vinegar of your choice), 2 tplsp garlic paste, kosher salt and hot sauce to taste, simmer until tender but not falling apart, about two hours, add the sliced carrots and bay leaves, let cool to room temperature; drain the broth, add the vegetables with the dressing and serve either cold, at room temperature or hot; serves 4
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- Pig’s Feet Souse
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- Pig’s Feet Souse
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- Pig’s Feet Souse
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- Pig’s Feet Souse
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ChefsOpinion 
We make this in Guyana too. Not with all those veg, just cucumbers and a lot of onions. It is served, typically, along with Black Pudding – a sausage made with rice cooked in cow’s blood.
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Yes Gina, sounds great 🙂
Every country and region usually has their own version, delicious all. As for blood pudding, I love it very much, although without the rice (German version).
Cheers !
Hans
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