Pigs foot souse
- 2 whole pigs trotters (feet) cleaned
- 5 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
- 1 large sweet onion (nice if it's a red one)
- 1 teaspoon salt
- 2 cloves of garlic
- 2 Scotch bonnet peppers (I like it HOT!!) (if they're red ones it adds to the colour)
- 4 medium limes
- 2 large cucumbers
Prep:15min › Cook:1hr › Extra time:12hr pickling › Ready in:13hr15min
- Using a large pan, or preferably a pressure cooker, cover the trotters in water and bring to the boil and simmer for 2 to 3 minutes.
- Drain off all the water and replace with fresh cold water to cover the trotters along with the bay leaves, half the black peppercorns and the coriander seeds.
- Bring to the boil and pressure cook at a low pressure for 50 minutes. (Pigs feet tend to smell a little strange when being boiled but I have found the addition of bay, black pepper and coriander seed improves the aroma greatly.)
- While the trotters are cooking add to a large glass bowl the onion very finely sliced. Sliced is better than chopped here because it becomes part of the texture of the dish.
- Using a pestle and mortar grind the salt, the remaining peppercorns, the garlic and the scotch bonnet peppers together until a fine paste. Add this paste to the sliced onion in the bowl.
- Extract all the juice from the 4 limes and add it to the bowl.
- Chop one of the cucumbers, keeping all the juice and add to the mix in the bowl.
- Now comes a messy (but enjoyable) part. Using gloved hands (because of the chillies) squeeze together the mixture as tight as you can. This has the effect of pickling the onions with the lime juice so removing the strong raw onion flavour, and releases all the cucumber juice which is a major factor in the overall flavour of this dish. If you don’t do this part, your dish will not be the same.
- Once the trotters have finished cooking, rinse under cold water and when cool remove all the bones, chop the meat into small pieces and add to the bowl.
- Finely slice the second cucumber and add the slices to the mix.
- Cover the entire mixture with cold bottled water or water that has been de-chlorinated; stir well.
- Refrigerate for at least 12 hours.
Adjust the peppers to your taste. Two crushed Scotch Bonnet peppers will make it nice and hot!
What a wonderful recipe! Thanks so much for this details description too as it has made the making of it really simple. A great dish if you like West Indian cooking! - 14 Mar 2013