Pigs Feet Souse Recipe
Makes around 10 servings
For the dish
2 whole pigs trotters (feet) cleaned
2 large cucumbers
4 medium limes
1 large sweet )
a couple of bits of garlic
a spoonful of black peppercorns
a teaspoon of salt
For the preparation
six bay leaves
a teaspoon of coriander seeds
Using a sizable pan or preferably a pressure cooker covers the trotters in water and bring to the boil and simmer for 2-3 minutes.
Drain off all of the water and replace it with fresh cold water to cover the trotters together with the bay leaves half the black peppercorns and the coriander seeds.
Bring it to boil and pressure cook at a minimal pressure for 50 mins.
Pigs feet tend to smell just a little strange when being boiled, but I’ve found the addition of bay, black pepper, and coriander seed increases the aroma greatly.
As the trotters are cooking increase a sizable glass bowl, the onion very finely sliced, sliced is preferable to chop here since it becomes a portion of the texture of the dish.
Utilizing a pestle and mortar grind the salt, the rest of the peppercorns, the garlic together until an excellent paste. Add this paste to the sliced onion into the bowl.
Extract all of the juice from the 4 limes and add it to the bowl.
Chop among the cucumbers keeping all of the juice and enhance the mix into the bowl
Now comes a messy part, using gloved hands squeeze together the mixture as tight since you can. This has the result of pickling the onions with the lime juice, so removing the strong raw onion flavor and releases all of the cucumber juice that is a major factor in the entire flavor of this dish. If you don’t do that part, your dish will never be the same.
After the trotters have finished cooking rinse under cold water and when cool, remove all of the bones, chop the meat into small pieces and enhance the bowl.
Finely cut the other cucumber and add the slices to the mix.
Cover the complete mixture with cold water in bottles (or de-chlorinated water) stir well and refrigerate for at least 12 hours.