“Pigs Trotters” (Part 1 – Caribbean Souse)

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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 which 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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Click here for Escabeche  on ChefsOpinion

Click here for more Souse on ChefsOpinion
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Click here for more Pigs Feet/Pigs Trotters on ChefsOpinion
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Caribbean 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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: pigs trotter, kosher salt, sriracha, lemon juice, grated ginger and garlic paste to taste

: simmer until very tender, but NOT ! falling part, 2-3 hours, remove the trotters and rinse, strain the broth

: hot, spicy pork broth with ginger and garlic – better than tea or coffee

: hot, spicy pork broth with ginger and garlic – better than tea or coffee

: for the garnish . lime or lemon (I prefer lemon, but original its lime), cilantro, onions, chillis, scallions, garlic paste

: put the trotters in a non-reactive bowl, add water, lime juice (I used lemon), kosher salt, cayenne pepper and garlic paste to taste (the flavor should resemble ceviche)