Souse is a traditional Trinidadian dish that has been enjoyed for generations. This method of pickling meat, typically pig’s feet (pigfoot souse), cow tongue, or chicken feet, involves marinating the meat in water seasoned with onions, cucumbers, pepper, salt, and other spices. The process itself is straightforward and does not require a significant amount of time to prepare, which makes it a popular dish for home cooks and restaurants alike. One of the unique aspects of souse is that the marinating period is relatively short compared to other pickling methods.
While some recipes require overnight marinating, souse can be ready to eat in just a few hours. This is because of the acidity of the ingredients used in the marinade, which helps to tenderize the meat and infuse it with flavor. Souse is often served as an appetizer or snack, and it is a popular street food in Trinidad and Tobago. Its tangy, spicy flavor profile makes it a favorite among locals and visitors alike.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Meats
Cuisine: Caribbean
Servings: 5 – 6
Ingredients
- 1 lb meat pigs feet
- 2 cloves garlic
- 1 pimento pepper
- 1 bunch watercress optional
- Salt to taste optional
- 1- 2 cucumbers
- 1 green hot pepper
- 3 limes
- 1 medium sized onion sliced
- Cold water
- 10 leaves chadon beni
Instructions
- Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
- Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.
- Blend chadon beni and seasoning pepper to make green seasoning.
- Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
- Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
- Garnish with sprigs of fresh crisp watercress (optional).
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Recipe © Simply Trini Cooking. All rights reserved
Pigfoot Souse
Ingredients
- 1 lb meat pigs feet
- 2 cloves garlic
- 1 pimento pepper
- 1 bunch watercress optional
- Salt to taste optional
- 1- 2 cucumbers
- 1 green hot pepper
- 3 limes
- 1 medium sized onion sliced
- Cold water
- 10 leaves chadon beni
Instructions
- Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.
- Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.
- Blend chadon beni and seasoning pepper to make green seasoning.
- Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.
- Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.
- Garnish with sprigs of fresh crisp watercress (optional).
