Trinidad Souse Pickled Pig Feet

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Souse is a beloved Trinidadian pickled pig foot dish typically served cold as a street snack or party appetizer. The tangy vinegar brine infused with thyme, garlic, and scotch bonnet soaks into tender, gelatin-rich pork for a refreshingly sharp, deeply savory bite. Crisp cucumbers and onions add cool crunch against the slow-cooked, melt-in-your-mouth meat.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 8 gCarbs
• 2 gFiber
• 3 gSugar
• 32 gProtein
• 1450 mgSodium
• 420 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the pig feet

• 4 lbs pig feet, cleaned and split by the butcher
• 1 yellow onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp kosher salt

For the vinegar brine

• 4 cups distilled white vinegar
• 2 cups water
• 2 tbsp kosher salt
• 2 tbsp granulated sugar
• 1 tbsp whole pimento (allspice) berries
• 1 tbsp whole black peppercorns
• 4 cloves garlic, lightly crushed
• 4 sprigs fresh thyme
• 3 bay leaves

For the vegetables and finish

• 2 large English cucumbers, sliced 1/4-inch thick
• 1 large red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 Scotch bonnet peppers, pricked with a fork
• 1 cup reserved pig foot cooking liquid
• Fresh thyme leaves, for garnish

Directions

1. Place pig feet in a large heavy pot and cover with cold water. Add the quartered onion, garlic, bay leaves, peppercorns, and salt, then bring to a boil over high heat. Reduce heat and simmer gently for 2 hours 30 minutes to 3 hours, skimming foam, until the meat is fork-tender and pulls cleanly from the bone.
2. Drain the pig feet, reserving 1 cup of the cooking liquid. When cool enough to handle, pull the meat from the bones in large chunks and set aside; discard the parboiling aromatics.
3. Meanwhile, make the brine: combine vinegar, water, salt, sugar, pimento berries, peppercorns, garlic, thyme, and bay leaves in a saucepan. Bring to a boil, reduce heat, and simmer 10 minutes to release the spices.
4. In a large non-reactive glass or ceramic bowl, layer the cucumbers, red onion, bell pepper, and whole Scotch bonnets. Pour the hot vinegar brine over the vegetables and stir in the reserved cup of pig foot cooking liquid.
5. Add the warm, shredded pig feet and any soft cartilage or marrow to the bowl and gently submerge everything in the brine. Discard any bay leaves that escape from the brine pot.
6. Press a small plate over the meat to keep it submerged, then cover the bowl tightly. Refrigerate for at least 24 hours, ideally 48 hours, so the flavors fully penetrate.
7. Before serving, taste and adjust salt. Serve chilled in small bowls with a slotted spoon, making sure each portion gets some pickle vegetables and a splash of brine.
8. Garnish with fresh thyme leaves and an extra slice of raw cucumber for crunch.

Cook’s Notes

• Use a pressure cooker to cut pig foot cooking time down to about 50 minutes at high pressure.
• The longer the souse sits, the better it tastes – up to 5 days refrigerated in a sealed container.
• Always wear gloves when handling Scotch bonnet peppers and never touch your eyes.
• For a more traditional touch, ask your butcher for a pig snout to parboil alongside the feet.
• Serve with crusty butter bread or alongside fried bake and black pudding for an authentic Trinidadian breakfast plate.

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