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Pork Souse

A classic Trinidadian pickled pork dish infused with citrus, garlic, hot peppers, and fresh culantro. Served chilled or at room temperature as a refreshing, savory appetizer.

110 minMediumServes 6310 cal/serving

CaribbeanAppetizerStovetopHigh ProteinLow CarbPaleoGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs pig feet trotters, cleaned
  • 6 cups water
  • 1.5 tbsp salt
  • 1/2 cup lime juice
  • 4 garlic cloves, minced
  • 1 scotch bonnet pepper, minced
  • 1/2 cup culantro leaves, chopped
  • 1 yellow onion, sliced
  • 4 stalks green onions, chopped
  • 1 cucumber, sliced

Instructions

  1. 1

    Place 2 lbs cleaned pig feet trotters in a large pot, cover with 6 cups water, and add half of the 1.5 tbsp salt.

  2. 2

    Boil over medium-high heat until tender and internal temperature reaches 165°F, about 80 to 90 minutes.

  3. 3

    Drain meat, rinse thoroughly with cold water, and let cool completely.

  4. 4

    In a large non-reactive bowl, whisk together 1/2 cup lime juice, remaining 1.5 tbsp salt, 4 minced garlic cloves, 1 minced scotch bonnet pepper, 1/2 cup chopped culantro leaves, 1 sliced yellow onion, 4 stalks chopped green onions, and 1 sliced cucumber.

  5. 5

    Add cooled pork to bowl and toss until thoroughly coated in citrus marinade.

  6. 6

    Cover and chill in refrigerator for at least 2 hours before serving.

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Questions

What is Pork Souse?

A classic Trinidadian pickled pork dish infused with citrus, garlic, hot peppers, and fresh culantro. Served chilled or at room temperature as a refreshing, savory appetizer. This reference files it under Caribbean appetizer: made on the stovetop, rated medium and about 110 minutes start to finish.

How long does Pork Souse take?

As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is the hands-off wait in step 6, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Pork Souse reach?

For Pork Souse, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for Scotch bonnet in Pork Souse?

The entry for Pork Souse calls for 1 scotch bonnet pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I make Pork Souse less spicy?

Yes. The heat in Pork Souse comes from 1 scotch bonnet pepper, minced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes.

How many calories are in Pork Souse?

One serving (the recipe makes 6) is about 310 calories, with 28 g protein, 8 g carbohydrate and 18 g fat, plus 2 g fiber and 880 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Pork Souse?

Refrigerate what is left of Pork Souse within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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